LIBRARY OF CONGRESS 




1 LIBRARY OF CONGRESS. 

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| UNITED STATES OF AMERICA. 



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THE 



w Kentucky Home Kook Book 



Compiled by the Ladies of the Methodist Episcopal 
Church, South, Maysville, Ky. 




"Civilized man cannot do without cooks." — Lucile. 

" Further, as man is known by feeding 
From brutes, so men from men, in breeding 
Are still distinguish'd as they eat; 
And raw in manners raw in meat. 
Look at the polished nations, hight 
The civilized — the most polite 
Is that which bears the praise of nations 
For dressing eggs two hundred fashions; 
Whereas at savage feeders look — 
The less refined the less they cook."— Hood. 



NASHVILLE, TENN. : 
SOUTHERN METHODIST PUBLISHING HOUSE. 
1884. 




Entered, according to Act of Congress, in the year 1SS4, 

By The Ladies of the M. E. Church:, South, 
Maysyille, Ky., 

in the Office of the Librarian of Congress, at Washington. 



PREFACE. 



The question of food is probably of more importance to man's 
■welfare and . happiness than any other purely secular subject; 
upon it depends not only his physical and mental well-being, but 
morality, the aesthetic faculty, and all of the higher emotions of the 
mind; for all of these are conditioned by alimentary influences. 
'•'Bad dinners go hand in hand with total depravity, while a well-fed 
man is already half saved." Yet it has ever been the habit with the 
learned world to classify cooking among the ignoble crafts. It is 
only of late that its consideration has been transferred from the un- 
tutored servant to the domain of science; and as intelligence more 
and more recognizes the necessity of accurate practical knowledge in 
this direction, we may confidently expect to see a like increase of 
interest and skill in the culinary art. To the furtherance of this 
knowledge we add The New Kentucky Home Cook Book, not, 
certainly, as a didactic treatise, but a collection of choice receipts, 
and we believe, to such as put them into practical use, teeming with 
good things. 

The ladies of the Methodist Episcopal Church, South, of Mays- 
ville, Ky., for the purpose of raising means to build a parsonage, 
undertook the laborious task of compiling this volume in the autumn 
of 1883 ; but the collection of material has not been confined to any 
denomination, and we take great pleasure in acknowledging the 
valuable contributions of many ladies outside of our Church. (See 
List of Contributors.) 

The aim throughout has been to make such a collection from the 
experience of representative housekeepers as would accurately illus- 
trate home life in Kentucky under the new regime, and to give a 
faithful presentation of the cooking and service — in a word, of the 
whole routine of entertaining as practiced in Kentucky — in such clear 
and simple language as would enable those who feel the need of such 
help to follow its directions successfully. 

The receipts we present our readers are not the formulas of book- 
makers, but the tried and approved precepts of those who have used 

(3) 



4 



Preface. 



them, noted down and kept for their real value and excellence. 
And we believe an examination will show that w r e have collected a 
large variety, both of rich and elegant dishes and of the plain, 
healthful viands suited to those who wish to combine comfort with 
economy. But throughout we have sought to find that happy mean 
between too much and too little, to include whatever was useful, and 
not burden our book with superfluous matter. We have therefore 
excluded every thing which has not been tested and found to be the 
best; and have given special directions as to bills of fare, menu, and 
the art of entertaining, besides a miscellaneous chapter that pertains 
rather to housekeeping than to cooking, the pertinence of which is 
apparent. It will also be found that each department has a special 
introduction intended to be complete within itself. 

We know but too well that women are slow to learn from the ex- 
perience of others; and too often the young housekeeper begins as a 
novice, and blunders into practical knowledge only after many la- 
borious and costly experiments. To such we offer, in The New 
Kentucky Home Cook Book, what we believe will be an almost 
perfect guide. And if, in its compilation, we have succeeded in 
lightening the task and making more pleasant the labyrinthine 
round of household duties, and in adding to the home joys of our 
sisters, we shall feel ourselves abundantly rewarded. 

Maysville, Ky., May 7, 1884. 



LIST OF CONTRIBUTORS. 



Miss Bet tie Adamson Maysville, Ky. 

Mrs. M. F. Adamson Maysville, Ky. 

Mrs. Alderson Maysville, Ky. 

Mrs. Waller Allen Sharpsburg, Ky. 

Mrs. E. S. Andrews Flemingsburg, Ky. 

Mrs. Jane Andrews Flemingsburg, Ky. 

Judge Watson Andrews Flemingsburg, Ky. 

Mrs. Watson Andrews Flemingsburg, Ky. 

Mrs. H. C. Ash ton Flemingsburg, Ky. 

Mrs. Jennie Atwoocl Louisville, Ky. 

Walter Baker & Co. 

Mrs. Dr. Joshua Barnes Orangeburg, Ky. 

Miss Allie Bascom Maysville, Ky. 

Mrs. Allie C. Bascom Covington, Ky. 

Mrs. Allen Bashford Paris, Ky. 

Mrs. Fannie Berry Springlield, 111. 

Mrs. Hugh Bierbower Maysville, Ky. 

Miss Sue Bierbower Maysville, Ky. 

Mrs. Jos. Black. Maysville, Ky. 

Miss Mattie Black . , Dover, Ky. 

Mrs. George W. Blatterman Denver, Colorado. 

Miss Louie Brewer Maysville, Ky. 

Mrs. Amanda Bridges Maysville, Ky. 

Mrs. Broadwell Manchester, Ohio. 

Miss Fannie Broderick Maysville, Ky. 

Mrs. Forman Broderick Maysville, Ky'. 

Mrs. Jos. F. Broderick Maysville, Ky. 

Mrs. Thos. J. Bruce. . .Bruce's Landing, Lewis county, Ky. 

Mrs. E. T. Buffington. Huntington, West Va. 

Mrs. Maria Bull Terre Haute, Ind. 

Mrs. J. A. Calvert Maysville, Ky. 

Mrs. Calista Carroll Maysville, Ky. 

Mrs. C. Carroll Maysville, Ky. 



6 The New Kentucky Home Cook Book. 



Dr. Chenoweth Decatur, 111. 

Miss Julia Chenoweth Harrodsburg, Ky. 

Mrs. Julia Chenoweth Maysville, Ky. 

Mrs. N. T. Chenoweth Harrodsburg, Ky. 

Mrs. T. J. Chenoweth . *. Mavsville, Ky. 

Miss Mollie Chiles Lexington, Ky. 

Mrs. Brutus Clay Paris, Ky. 

Mary Cole Mavsville, Ky. 

Mrs. Belle Conner Owensville, Ky. 

Mrs. K. M. Connor Owingsville, Ky. 

Mrs. Cosby Lexington, Ky. 

Grandmother Cox Mavsville, Ky. 

Mrs. Sallie Cox Lexington, Ky. 

Mrs. C. W. Darnall Mavsville, Ky. 

Mrs. J. W. Darrow. 

Mrs. E. M. Davis . . .Kectorville, Ky. 

Mrs. George Davis . Paris, Ky. 

Mrs. Wm. Davis Mavsville, Ky. 

Mrs. Desha. 

Mrs. Laura Dim mitt Mavsville, Ky. 

Mrs. Madison Dimmitt Mavsville, Ky. 

Mrs. Charles C. Dobyns Mavsville, Ky. 

, Mrs. W. O. Dodd Louisville, Ky. 

Mrs. Downing Lexington, Ky. 

Miss Alice Ficklih Mavsville, Ky. 

Mrs. Kobt. Ficklin Mavsville, Ky. 

Mrs. T. J. Fisher. Harrodsburg, Ky. 

Mrs. Dr. Fleming Mavsville, Ky. 

Mrs. Alice Forsythe. 

Mrs. L. W. Galbraith .Mavsville, Ky. 

Mrs. G. W. Geisel Mavsville, Ky. 

Mrs. A. N. Gilman Buffalo, N. Y. 

Mrs. Victor C. Gilman St. Paul, Minn. 

Mrs. A. K. Glascock Mavsville, Ky. 

Mrs. N. A. Glascock Mt. Carmel, Ky. 

Mrs. Nannie B. Green. Maysville, Ky. 

Miss Emma Griffith Cynthiana, Ky. 

Mrs. W. K. Griffith Cynthiana, Ky. 

Mrs. Cary Hall Maysville, Ky. 

Mrs. Dr. Hall Maysville, Ky. 



The New Kentucky Home Cook Book. 



7 



Mrs. James Hall, sr Maysville, Ky. 

Mrs. George Hamilton Mount Sterling, Ky. 

Miss Harrison Paterson, N. J. 

Mrs. Carrie Harrison Maysville, Ky. 

Mrs. Lee Hathaway Winchester, Ky. 

Mrs. J. A. Henderson Maysville, Ky. 

Mrs. Jeff. Henry Maysville, Ky. 

Mrs. Kobert Hiner Shelbyville, Ky. 

Mrs. Dr. Holton .Maysville, Ky. 

Mrs. Abner Hord Mason county, Ky. 

Household . . . . Brattleboro, Vt. 

Mrs. America Howe Flemingsburg, Ky. 

Mrs. George T. Hunter Maysville, Ky. 

Mrs. Benjamin Hurt Sangamon county, 111. 

Miss Fannie B. Hurt Sangamon county, 111. 

Mrs. J. B. Huston Lexington, Ky. 

Mrs. E. L. Jackson Winchester, Ky. 

Mrs. Thomas Jackson Maysville, Ky. 

Miss Kate James Maysville, Ky. 

Mrs. Emma January Maysville, Ky. 

Mrs. Horace January Maysville, Ky. 

Mrs. Emily A. Johns Lexington, Ky. 

Miss Bettie Johnson Maysville, Ky. 

Mrs. E. P. Johnson Maysville, Ky. 

Mrs. Jones Esculapia Springs, Ky. 

Miss Sallie Keckley Hillsboro, Ky. 

Mrs. Lucy Keith Maysville, Ky. 

Mrs. D. B. Lacy Owingsville, Ky. 

Mrs. Mary Lane Maysville, Ky. 

Mrs. Schultz Leach Maysville, Ky. 

Mrs. Annie Lee Maysville, Ky. 

Aunt Kitty Lightfoot Owingsville, Ky. 

Mrs. E. W. Lovel Concord, Ky. 

Mrs. K. B. Lovel Maysville, Ky. 

Mrs. A. A. Mannen Maysville, Ky. 

Mrs. Paxton Marshall .-. Mason county, Ky. 

Mrs. William Massie Paris, Ky. 

Miss Carrie McAtee Fern Leaf, Ky. 

Mrs. Pad. McCarthy .Maysville, Ky. 

Mrs. Win. McClanahan Maysville, Ky. 



8 



List of Contributors. 



Mrs. W. H. McConnell Flemingsburg, Ky. 

Mrs. Howard N. McCreary Springfield, 111. 

Miss Jennie McCullough Maysville, Ky. 

Miss Mary McCullough Maysville, Ky. 

Mrs. Sarah P. McDowell Maysville, Ky. 

Mrs. Miller Maysville, Ky. 

Mrs. Sarah Miller Maysville, Ky. 

Mrs. Z. T. Moffett Bath county, Ky. 

Miss Lizzie Moo res Maysville, Ky. 

Mrs. W. R. Moores Maysville, Ky. 

Mrs. John Morgan Carlisle, Ky. 

Mrs. J. C. Morris Louisville, Ky. 

Mrs. J. M. Nuckole Terre Haute, Ind. 

Mrs. George Owens » Maysville, Ky. 

Miss E. R. Paddock Maysville, Ky. 

Miss Tina Paddock Maysville^ Ky. 

Maria Parloa » * New York. 

Mrs. Frank Peale Carlisle, Ky. 

Mrs. Peele. 

Mrs. J. F» Perrie Maysville, Ky. 

Mrs. Judge B. J, Peters Mt. Sterling, Ky. 

Mrs. Dr. John Phister Maysville, Ky. 

Mrs. Henry Pogue Maysville, Ky. 

Miss Julia Porter Maysville, Ky. 

Mrs. E. B. Powell Maysville, Ky. 

Mrs. J. W. Power Maysville, Ky. 

Miss Marian Power Maysville, Ky. 

Mrs. John B. Poynts Maysville, Ky. 

Mrs. M. D. Reynolds Weatherford, Texas. 

Mrs. Holt Bicheson Maysville, Ky. 

Mrs. L. W. Kobertson Maysville, Ky. 

Mrs. James F. Kobinson Maysville, Ky. 

Mrs. Worthington Robinson Louisville, Ky. 

Grandma Rogers Louisville, Ky. 

Mrs. James Rogers Maysville, Ky. 

Mrs. Dr. Russell Maysville, Ky. 

Mr. M. C. Russell Maysville, Ky. 

Mrs. Charles Sadler Maysville, Ky. 

Mrs. Clay Sadler Maysville, Ky. 

Mrs. Sol. Seaton Honey Grove, Texas. 



List of Contributors. 



9 



Mrs. W. C. Shackleford Maysville, Ky. 

Mrs. Shumaker. 

Mrs. Samuel Stockwell Flemingsburg, Ky. 

Mrs. Dr. J. T. Strode Maysville, Ky. 

Mrs. George Sulser Maysville, Ky. 

Mrs. Judge Sumrall Danville, Ky. 

Mrs. Charles E. Tabb . Maysville, Ky. 

Mrs. A. M. Tate Virginia. 

Mrs. J. H. Tate Cincinnati, Ohio. 

Mr. Frank Taylor. 

Aunt Jane Taylor Maysville, Ky. 

Mrs. O. XI. P. Thomas Maysville, Ky. 

Mrs. Sallie Thomas Maysville, Ky. 

Mrs. Allie Thompson Maysville, Ky. 

Mrs. Thornley Maysville, Ky. 

Mrs. F. H. Traxcl Maysville, Ky. 

Mrs. Amanda Turemari Cincinnati, Ohio. 

Miss Mamie Turner Mt. Sterling, Ky. 

Mrs. Thomas Turner Mt. Sterling, Ky. 

Mrs. Kose Yauden Covington, Ky. 

Mrs. A. A. Wadsworth Maysville, Ky. 

Mrs. W. H. Wadsworth, jr Maysville, Ky. 

Mrs. W. H. Wadsworth, sr Maysville, Ky. 

Mrs. E. C. Walker Carrollton, Ky. 

Mrs. Dr. Wall Maysville, Ky. 

Mrs. G. S. Wall Maysville, Ky. 

Mrs. Virginia Wilgus Lexington, Ky. 

Mrs. David Wilson Flemingsburg, Ky. 

Mrs. James Wilson. 

Mrs. William Winn Mason county, Ky. 

Mrs. Wood Mason county, Ky. 

Mrs. Belle Wood. 

Mrs. George Wood Mason county, Ky. 

Miss Lottie Wood Maysville, Ky. 

Miss Phoebe Wood Maysville, Ky. 

Mrs. Alfred Worick Maysville, Ky. 

Miss Mary Wormald Eooneville, Mo. 

Mrs. Nannie Yeaman Louisville, Ky. 



INDEX TO GENERAL SUBJECTS. 

PAGE 

Beverages 306 

Bills of Fare 335 

Bread 131 

Cakes 264 

Candy 325 

Canned Fruits and Vegetables 190 

Catsups and Sauces 30 

Cheese.. 186 

Cook's Time-table , 378 

Creams, Custards, etc. 251 

Dinner Giving, Chapter on 13 

Eggs 181 

Filling for Cakes 392 

Fish 30 

Ices 295 

Meats 43 

Menus , 351 

Miscellaneous . . . 362 

Oysters 35 

Pastry 217 

Pickles 87 

Preserves and Jellies 196 

Puddings and Sauces 235 

Salads..,...* k , 121 

Sick-room, Hints for the 354 

Soups 20 

Vegetables 154 

Weights and Measures 261 

When Food is in Season . 329 



TO THE 

LADIES OF KENTUCKY ArTD SISTER STATES 

This Book 
Is Eespectfi'lly Dedicated 
By the Compilers. 



THE NEW KENTUCKY HOIE gOOK BOOK, 



CHAPTER ON DINNER GIVING. 



IN placing this volume before the public, we, as represent- 
atives of Kentucky homes, desire to merit the approba- 
tion of all who may become purchasers, by its intrinsic 
worth as a faithful guide either for matron or maid, how- 
ever inexperienced they may be in the culinary department. 
May we not hope to sustain the reputation of Kentucky 
homes for hospitality, not only by the excellence of its 
viands, as shown in the carefully-written and well-tested 
receipts given, but also by the simplicity and clearness of all 
directions pertaining to its several departments? While we 
confess a certain pride in the quality and correctness of our 
receipts, we are forced to acknowledge that there are other 
items, essential to the comfort and pleasure either in the 
home circle or in the entertainment of friends, which de- 
mand some notice. It will be well for one to remember 
that a repast may be prepared sumptuously as far as the 
combining of ingredients, and receive all necessary care and 
attention from an experienced cook, and yet if not served 
with taste and delicacy it will fail to tempt the appetite or 
please the eye. We will therefore mention a few items nec- 
essary in the arrangement of a repast that will gratify any 
mind that is capable of comprehending the beautiful. And 
while attending to the minutiee of the arrangement for such, 
let us remember that " attention to trifles makes perfection, 
and perfection even in the matter of an entertainment is 

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14 Tlie New Kentucky Home Cook Book. 



no trifle." If we accustom ourselves to have the table pre- 
pared for daily use with as much neatness as if guests were 
to be present, and teach servants or members of the family 
to wait upon the table by daily practice, we will overcome 
all awkwardness, and a meal in such a household becomes 
at once an unalloyed pleasure. In preparing for a dining, 
let all the appointments of the table be scrupulously neat 
and clean, the linen of the finest texture and whiteness, and 
the china without flaw. Here one has almost unbounded 
scope for displaying exquisite taste, such is the great variety 
of beautiful ware which comes in the different sets suitable 
for every course. These handsome decorated goods give a 
diversity to the dinner at once pleasing and attractive; yet 
to those who may wish to practice the virtue of economy, 
whether from necessity or otherwise, the plain white china 
is preferable, as a broken piece may be easily replaced at a 
comparatively slight expenditure. In setting the table it is 
quite indispensable to use a felt cloth, or something thick 
and soft, upon which to lay the table-cloth; it prevents 
noise, and also preserves the linen cloth from wear. The 
table-linen should contain but little or no starch, and noth- 
ing is more disagreeable than a stiff napkin. 

Among the pretty refinements of the table there is none 
that affords more pleasure than natural flowers, in the ar- 
rangement of which another opportunity is given for the 
exercise of one's taste, but usually an epergne of flowers is 
placed in the center of the table. Avoid overloading it, 
however, in such a way as to conceal the faces of opposite 
guests. The combination of the flowers used in decorating 
of course depends on the facilities for obtaining what one 
might desire to use, but a few suggestions may not be out 
of place in this article. Quite a pleasing effect is obtained 
by using flowers of only one color — for instance, any of the 
bright-hued geraniums or carnations. In the selection of 



The New Kentucky Home Cooh Booh. 



15 



roses, so beautiful are they in their unbounded variety, it 
would be a nice point to decide, but a mass of the gorgeous 
Jacqueminot or of the delicately fragrant Glorie de Dijon, 
placed in a fringe of ferns or trailing smilax, cannot fail to 
give satisfaction to the most fastidious. The dessert — such 
as fruits, nuts, and cakes — are placed around the floral dec- 
oration as they are to remain throughout the dinner. Place 
a small bouquet at the plate of each guest, which is appro- 
priated immediately upon being seated. Place knives, 
forks, and spoons at the side of each plate to correspond 
with the number of courses to be served. This is not im- 
perative — simply a matter of taste, and only to be com- 
meuded on account of its great convenience. A napkin 
should be placed upon each plate, with a flat roll or slice 
of bread between its folds, and at the side of the plate a 
glass, which should be filled with water just before dinner 
is announced, unless carafes (or bottles) are used, which will 
require one for the use of two or three persons. These are 
also to remain on the table during the meal. As the din- 
ner-caster is a thing of the past, pepper and salt stands, to- 
gether with vinegar and oil bottles, should be placed on 
either side, with table-spoons crossed by them. • Have ready 
on the sideboard the number of plates requisite for the dif- 
ferent courses — those intended for dessert should have a 
finger-bowl on each plate, with a fruit napkin or doily un- 
der the bowl, which should be half filled with water having 
in it a slice of lemon or a fragrant leaf; a flower may also be 
introduced by sticking the stem through the leaf which 
floats upon the water. After the guests are all assembled, 
the hostess quietly informs each gentleman which lady he 
is designated to escort. When dinner is ready to be served, 
the announcement of which should be made by the dining- 
room maid, the host offers his arm to the lady guest of hon- 
or, the hostess taking the arm of the gentleman guest of 



16 



Tlie New Kentucky Home Cook Book. 



honor. The host leads the way, the respective guests fol- 
lowing ; the hostess, with her escort, being the last to leave 
the drawing-room. The hostess being seated, the guests find 
their respective places as quietly as possible. The soup is 
then placed before the hostess to serve, as is also the salad 
and dessert in their order. As each dish is served, the but- 
ler or maid, placing in the spoon, presents it at the left side 
of the guest. AVhen one signifies that he or she has finished 
any course, the servant removes the plate at once, without 
waiting for others to finish. Cheese is served just before 
the dessert, with wafers and butter. Cheese omelets and 
cheese cakes furnish a nice cheese course. The crumb- 
brush is to be used just before the dessert is served. After 
dinner, coffee may be served either at the table or perhaps 
a little while afterward in the drawing-room or library. 
Let it be very strong. It may be served black, or, if pre- 
ferred, with sugar and cream, always using the small cups 
designed for this refreshment. The hostess gives the signal 
to retire from the table by pushing back her chair. Serv- 
ants should be well and thoroughly trained in this depart- 
ment of their service, so that no anxiety may exist in the 
mind of the hostess, either during the meal or in her ab- 
sence in the drawing-room. The waiters should appear 
neatly attired — if men, in black dress-coats, white tie and 
vest; if women, in a fresh calico dress, with a white apron. 
They should be as noiseless as possible during their attend- 
ance, nothing being more indicative of a well-appointed 
household than the quiet and easy manners of servants dur- 
ing a meal. It is well to have a second person near the 
door to receive and hand the dishes, as this prevents delay 
or confusion. The dinner may be served in courses, for 
which see menu, pages 351-353; or it may all be placed at 
once upon the table, excepting soup and fish, of course. 
If the dinner is very elaborate, have bills of fare, which, 



The New Kentucky Home Cook Book. 



17 



with a card with the guest's name, is to be placed at each 
plate. AVhile many persons entertain finely without any 
apparent effort, yet to acquire this art there are many things 
to be practiced. Little they may be in themselves, but it 
is only by being attentive to the minor details that we gain 
perfection in the whole. 

As it is quite necessary in preparing an entertainment to 
know the number of guests, it is well to send invitations. 
If the invitation is written, it of course requires a written 
answer. The note of invitation and the response to such 
should be Avritten in the simj3lest form, as this is always in 
good taste. If a less formal invitation is extended, send a 
servant with the message, through whom the party is ex- 
pected to accept or decline — at once enabling the hostess, if 
any one declines, to extend invitations to a corresponding 
number of other friends, if she so desires. 

In entertaining at a lunch, the dishes may be served much 
after the manner of dinner parties, either in courses or by 
placing every thing upon the table at once ; save the soup, 
and the dessert, such as ices, etc. A lunch not particularly 
fine may consist simply of thin slices of bread and butter, 
cold meat, pickles, or a salad (receipts for which can be 
found on pages 121-130), together with tea, coffee, or choco- 
late. These are served by the hostess, the cream and sugar 
being carried by the maid. Colored table-cloths are gen- 
erally used. 

A. tea-table set in the greatest simplicity, perfectly neat 
in all its appurtenances, decorated it may be with only a dish 
of ferns, may be made the occasion of an exquisite pleas- 
ure, as beautiful surroundings cannot but be productive of 
beautiful and elevating thoughts ; hence, why may we not 
make the entertainment of friends a study, since it is quite 
as sure a proof of cultured taste to like beautiful service 
and tempting food as to like any thing else that is artistic? 
2 . 



18 



The New Kentucky Home Cook Book. 



Every lover of good cheer will hail with delight the re- 
vival of the long neglected supper. In the home circle 
there is no meal that brings so much real comfort and sat- 
isfaction as that at which the loved ones meet after the day's 
labor is ended. As they gather around the cheerful board, 
with what relish do they partake of the nice delicacies pre- 
pared with loving care! It is scarcely necessary to mention 
the best way of serving this pleasant meal, so many suitable 
dishes present themselves to one's mind. Many delicious 
ones may be prepared from the remains of the noonday re- 
past, directions for which can be found in the bills of fare 
written out for the day, as given on pages 334-350. In mak- 
ing a supper as an entertainment, the same directions for serv- 
ing may be carried out as given for dinner or lunch, omit- 
ting the soup. The same painstaking care should be evinced 
in the preparation. Have the silver, glass, china, and all 
the adjuncts of the table, as neat and elegant as possible, 
however informal the supper may be. 

Hoping that we have been sufficiently explicit in the di- 
rections given to serve as a guide to those needing instruc- 
tion in this department, we submit our work for your 
careful inspection, feeling assured that a trial of our " New 
Kentucky Home Cook Book" will gain your coveted ap- 
probation. 




SOUPS. 



Always use cold water in making soups. Skim well, 
and to help the scum rise pour in a little cold water now 
and then when the soup reaches the boiling point. Thick- 
ened soups require more seasoning than thin, and soups 
which form the principal part of a meal should be richer 
than those which precede a heavier course. 

The best base for soup is lean uncooked meat, to which 
may be added chicken, turkey, or beef bones, well crushed. 
The legs of all meats are rich in gelatine, an important item 
in soups. 

The best herbs and spices for soups are sage, thyme, sweet 
marjoram, parsley, cloves, mace, and celery-seed. 

Rice, pearled barley, vermicelli, and macaroni are desir- 
able additions to meat soups. The barley should be soaked 
overnight, and boiled in a little water until tender, and the 
others require half an hour's boiling in the soup. 

For coloring soups use browned flour, fried onions, meat 
browned with butter, cloves. 

Poached eggs are an excellent addition to some soups. 
They should be added just before serving. 

Cold vegetables left from the day before, that would oth- 
erwise be thrown away, can be used in place of fresh ones. 

If soup boils too low add boiling water, being careful not 
to put in too much. 

In serving crackers with soup always have them heated. 
Soup should always be made in a porcelain kettle if possible. 

Do not put salt in soup until after the meat is thoroughly 
cooked, as it hardens it, making it tough and less juicy. 

(19) 



20 



The JSTeiv Kentucky Some Cook Book. 



Vegetable soup is better the second day than the first, 
heating it rather slowly, being careful not to let it scorch. 

STOCK. 

The meat should be lean and juicy. Put it into cold 
water and heat moderately for the first half hour. Two 
and a half pints of water to each pound of beef and bone. 
Beef makes good stock, but chicken and veal are more del- 
icate. 

Good soup can be made of bits of cold meat, bones of 
meat or fowl, a little fried onion with a clove stuck in, pars- 
ley, and carrots. 

Skim often. Simmer slowly and steadily for four or five 
hours. Very little salt, until the last. Always strain. 

ANOTHER STOCK. 

Five pounds of lean beef; five quarts of water. Let it 
come slowly to the boiling point, and skim well. Add a lit- 
tle salt, set back and boil gently for six or seven hours, or 
until the meat drops to pieces. Add pepper, strain and set 
aside to cool, and remove all the grease. 

To make soup from stock, put in as much as is needed ; 
add seasoning, water, and vegetables. The vegetables 
should be cooked first, as too much boiling injures the flavor 
of the stock. 

BEEF SOUP. 

Use a large-sized soup bone, with plenty of flesh attached. 
Wash carefully, place in a closely covered dinner-pot, which 
has been well scraped and cleaned. Pour over the meat 
three quarts of cold water, and as it begins to boil skim 
frequently until the scum ceases to rise; let it simmer or 
boil slowly for four or five hours; add a small pod of red 
pepper, and a tea-spoonful of black pepper ground. Pare 
and slice three good-sized potatoes, put them in half an 
hour before dinner, with a table-spoonful of salt. Stir into 



TJie Xeiv Kentucky Home Cook Book. 21 



the soup three table-spoonfuls of flour mixed smoothly with 
milk or water, boil gently a few minutes, and just before 
serving add a pint of rich milk or cream. 

Mrs. Charles Tare, 

NOODLE SOUP. 

Take beef bone or chicken, put into one gallon of cold 
water, and boil three hours; skim well. Onions, cabbage, 
corn, tomatoes, and turnips, in small quantities, chopped 
fine, a little parsley, and about three cloves ; salt and pep- 
per to taste. 

To make noodles for soup, take three eggs, and flour 
enough to make a stiff dough. Roll as thin as possible, and 
cut very fine. They must be added just five minutes before 
the soup is served. 

VEGETABLE SOUP. 

Boil a small piece of beef (or beef bone) in a half gallon 
of water. Let it simmer two or three hours, add four or 
five medium-sized potatoes, one quarter of a can of tomatoes, 
two ears of corn, one turnip, one quarter of a small head of 
cabbage. Chop vegetables fine, and score your corn. Salt 
and pepper to taste. . Thicken with cream and flour, if pre- 
ferred. Mrs. Henry Pogue. 

INDIAN OR MULLAGATAWAY SOUP. 

v Cut up a chicken, wash well; put into a soup-kettle with 
a knuckle of veal, a carrot and an onion sliced, also a few 
celery-tops, and a small bunch of parsley; cover with a 
gallon of cold water. When the pieces of chicken are near- 
ly done take them out and trim neatly to serve with the 
soup. Let the veal continue to simmer for three hours, 
then fry in a little butter a carrot, a small onion, and a stalk 
of celery sliced thin. When nearly clone, stir in a table- 
spoonful of flour, cook together for a minute or two, add 
some of the veal broth and a tea-spoonful of curry-powder, 



22 



The Xev: Kentucky Rome Cook Booh 



pour all together into the soup-kettle, simmer for one hour, 
then strain, skini off the fat ; add the pieces of chicken, with 
a tea-cupful of boiled rice, a table-spoonful of salt, a tea- 
spoonful of black pepper; cook for a half hour, and serve 
with toasted crackers. 

OX TAIL SOUP. 
Take two large tails, divide them at the joints, rub with 
salt, and soak overnight in salt and water. Put them into 
a soup-kettle, with one gallon of cold water ; cover closely, 
and simmer for three hours ; then add one good-sized onion, 
one or two carrots, one or tvro turnips, a stalk of celery, and 
a bunch of parsley, all sliced thin, with a table-spoonful of 
salt and a tea-spoonful of pepper ; boil one hour, or until 
the vegetables are well cooked: run through a colander; 
thicken with two table-spoonfuls of flour made smooth with 
a tea-cupful of cream or rich milk ; let it boil a minute or 
two; and serve with the joints one to each person ; or, if pre- 
ferred, the joints may be left out. 

Mes. Willie "Wheeeek. 
POOR MAN'S SOUP. 

Take the bones from a roast or steak and crush them; 
put them in one gallon of water, and let them boil slowly 
for two hours; slice four potatoes, one onion, and three to- 
matoes chopped: stir in one tea-cupful of thickening; pep- 
per and salt to taste. Mrs. Henry Poole. 

NOODLES FOR SOUP. 

To one egg add a little salt and flour enough to make a 
stiff dough. Roll into a thin sheet and dredge with flour to 
prevent sticking. Eoll as tor a dumpling, and shave down 
in very small pieces just as you would for slaw. 

Mrs. S a tele Cox. 

CHICKEN SOUP. 

Take one good-sized chicken, and dress and wash it care- 



is 



The New Kentucky Home Cook Book. 



23 



fully; boil it three hours in one gallon of water; when it is 
almost done, put in nearly half a tea-cupful of rice and four 
small potatoes; thicken with half a pint of new milk, with 
four tea-spoonfuls of flour ; salt and pepper to taste. 

Mrs. H. Pogue. 

CHICKEN SOUP. 

Get a fat hen ; after washing, put it in a porcelain kettle 
with one gallon of water, and boil three hours; slice three 
or four Irish potatoes, one large onion chopped, one tea- 
spoonful of celery-seed, some parsley, and a little summer 
savory (if you have it), half of a red pepper-pod ; salt and 
pepper to taste. When the soup has boiled two hours, add 
the vegetables, and when nearly done put in a pint of new 
milk. Mrs. Axxie Lee. 

DRESSING FOR CHICKEN. 

Take one pint of the soup, one table-sjDOonful of butter 
and one tea-spoonful of flour rubbed together, four hard- 
boiled eggs chopped fine ; let it boil five minutes. Cut up 
the chicken, place it in a well-heated dish, and pour the 
dressing over it. Serve hot. 

CAKES FOR SOUP. 

Take one pint of flour, a dessert-spoonful of lard, a little 
Bait, and cold water enough to mix so as to roll very thin ; 
cut it in small squares, put them in the soup, and let it boil 
ten minutes ; thicken with cream and flour ; boil up once, 
and serve. Mrs. A. Lee. 

TOMATO SOUP 

One chicken fried brown, one large onion cut up and 
fried in the same lard as the chicken, half a gallon of peeled 
and chopped tomatoes, one small pod of red pepper, salt to 
taste; boil all together until the tomatoes are thoroughly 
cooked. Take out the chicken, separate it from the bones, 
chop it fine, and return it to the kettle. If it is not thick 



24 The New Kentucky Home Cook Book. 



enough, stir about one dessert-spoonful of flour in a half 
cup of cream. If you desire, add a few pods of okra and 
a little butter. Mrs. L. C. Dimmitt. 

TOMATO SOUP. 

Take one quart of peeled tomatoes, add half a tea-spoon- 
ful of soda, and let them stew until the tomatoes are thor- 
oughly cooked ; bring one-half gallon of milk to a boiling, 
and stir in the tomatoes; season with salt, pepper, and a 
piece of butter the size of a walnut; before taking it up, 
thicken a little with rolled cracker. 

FRENCH TOMATO SOUP. 

Take one quart of tomatoes, three points of boiling water, 
one tea-spoonful of soda, pepper and salt to taste, butter the 
size of an egg, one small onion chopped fine, and one quart 
of milk; pour the boiling water over the tomatoes and on- 
ion, and boil until the vegetables are nearly done (fifteen or 
twenty minutes); strain and rub them through a sieve; 
meanwhile boil the milk, and stir into it the soda and but- 
ter; after it boils up once, set it back to keep hot; put the 
pepper and salt with the tomatoes, and let them simmer five 
minutes ; then stir in the milk. Serve at once. The onion 
may be omitted. 

POTATO SOUP. 

Take half a dozen medium-sized potatoes, boil and mash 
them fine; take a lump of butter the size of an egg, and one 
heaping tea-spoonful of flour ; rub the butter and flour to- 
gether, and add to the potatoes, and beat in a small cup of 
cream ; pepper and salt to taste ; add boiling water until 
sufficiently thin. Mrs. E. Ficklin. 

, ( BEAN SOUP. 

Take one pint of beans, half a gallon of water, a small 
slice of middling, one pod of red pepper, and salt to taste; 
boil them well ; if too thick before done, add more boiling 



The Xeiv Kentucky Home Cool: Booh 25 



water, being careful not to add too much; thicken with a 
little flour in a half cup of cream. A very good soup can 
be made by boiling the beans without the meat ; when the 
beans are done, add a pint and a half of sweet milk ; season 
with salt and pepper, and thicken to suit the taste. 

PEA GOUP. 

Boil a small piece of lamb in one gallon of water for one 
hour; add one quart of peas, and let it boil half an hour 
longer; season with a lump of butter the size of an egg, and 
salt and pepper to taste; thicken with cream and flour, and 
if desired add dumplings about ten minutes before serving. 

Mrs. Eobt. Lovel. 
BRUNSWICK STEW. 

Take one chicken or squirrel, to be cut up after it is pre- 
pared; one pint of tomatoes, skinned mid cut fine; one-half 
pint of potatoes ; one-half pint of corn grated, cut, or scraped ; 
one-half pint of butter-beans; one-half of a lemon, peeled 
and sliced: one slice of fat bacon, not very large; a piece 
of butter the size of an egg; pepper and salt to taste. Put 
all on together except the tomatoes, cover closely, stew slowly 
for two and one-half hours, stirring it often from the bottom ; 
add the tomatoes and cook one hour longer ; just before 
taking it from the fire, add a table-spoonful of butter rolled 
in flour ; boil a moment, and then serve. Eaten as soup. 

Mrs. Geo. T. Hunter. 

BRUNSWICK STEW. 

Put one chicken in one-half gallon of water ; boil it until 
tender enough to pick to pieces; remove the bone, then put 
back in the water, and add one quart of tomatoes, three 
Irish potatoes cut up, a half dozen ears of corn cut off, one 
pint of butter-beans, a small slice of fat bacon, and a piece 
of butter the size of an egg ; pepper and salt to taste ; slice 
one-half of a lemon very thin. When all the vegetables are 



26 



The Neiv Kentucky Home Cook Book. 



well done, thicken with a little flour made with milk. If too 
thick add a little boiling water. Mrs. Teos. Jackson. 

FRENCH GUMBO. 

To a good-sized chicken fried brown add two quarts of 
water, one and one-half pint of okra sliced thin, a slice of 
middling, one pod of red pepper, and salt to taste; let it 
simmer two hours. Always serve rice plainly cooked with 
ffumbo. Mrs. Sallie Cox. 

MOCK TURTLE SOUP. 

To not more than two gallons of water put one calf's 
head or four veal shanks ; one table-spoonful of cloves and 
allspice, mixed and tied in a cloth; pepper and salt to taste; 
onions, tomatoes, and carrots to suit the taste; cook well to- 
gether, and after the meat is perfectly done, take it out, 
chop fine, and return to the soup; thicken with a little 
browned flour if necessary. Before removing it from the 
stove, and to give the soup a bright, rich color, take one- 
half tea-cup of sugar and burn it in a pan, mix it with a 
pint of boiling water and pour it in; then add three or four 
hard-boiled eggs and one lemon chopped fine; stir in well, 
and your soup is ready to be served, and when properly 
made cannot be told from the genuine turtle soup. 

Mrs. A. YVadsworth. 
TURTLE SOUP. 

Take two green turtles that have been dressed the day 
before, one gallon of water, and two pounds of beef. Put 
the turtles in a kettle and boil until thoroughly done — must 
go on about eight o'clock in the morning. With a skimmer 
lift the turtles out and bone them, then return to the kettle 
and add the following ingredients: Two onions and one or 
two carrots cut fine, the juice of tw T o lemons and the rind 
of one chopped fine, a few Irish potatoes cut in small pieces, 
about a quart of tomatoes, several ears of corn cut off the 



The New Kentucky Home Cook Book. 



27 



cob, a little parsley, celery, and summer savory, one table- 
spoonful of cinnamon and one of cloves, one nutmeg, a tea- 
cupful of good -\vine, and the beef well chopped. Boil four 
hours. Just before taking off the fire, add a pint of sweet 
milk and a little thickening made of cream and flour; salt 
and pepper to taste. If the soup boils too low before you 
thicken it, add a little boiling water, being careful not to add 
too much. Serve with rolled crackers and three hard-boiled 
eggs cut in small pieces. Miss Alice Ficklin. 

MOCK TURTLE SOUP. 

Make as above, substituting a calf's head or a piece of 
veal for the turtle or beef. Remove the brains before boil- 
ing the head; let it boil until the meat will slip easily from 
the bones; chop the meat, tongue, and brains which have 
been boiled, and return them to the kettle; then add the 
vegetables and seasoning. Miss A. Ficklin. 

BOUILLON. 

Purchase about six pounds of beef and bone (soup bone) ; 
cut up the meat and break the bones; add two quarts of 
cold water, and let it simmer slowly until all the strength 
is extracted from the meat. This will require about five 
hours. Strain through a sieve, removing every particle 
of fat; and if there is more than ten cupfuls, reduce it by 
boiling to that quantity. Season only with salt and pepper, 
and serve in cups. Mrs. Charles Tabb. 

JULIENNE SOUP. 

Make a good stock, using beef-shank. Boil in one gallon 
and a half of water for six hours, skimming carefully ; and 
if it boils too low, add more hot water. Set it away until 
next morning, and remove every particle of grease and the 
shank. About an hour before you wish to make your soup, 
put the stock on the fire, take two carrots, one turnip, one 



28 The New Kentucky Home Cook Book. 



quarter of a good-sized head of cabbage, one pint and a half 
of green corn, one head of celery or one tea-spoonful of cel- 
ery-seed, and one quart of tomatoes. Chop the vegetables 
fine, and boil all together, except the cabbage and one car- 
rot. Boil the cabbage, changing the water once. Boil the 
remaining carrot whole by itself until entirely done. When 
the vegetables are well cooked, add them to the soup in the 
water in which they are boiled, with the exception of the 
cabbage, which must have the water well drained. Boil it 
an hour and strain through a colander, only shaking, as the 
soup will not be clear if pressed too much. Cut the re- 
maining carrot into small dice, and drop into the soup just 
as you serve. Salt and pepper to taste. If desired, add a 
few sweet herbs, which must be boiled in the soup. A glass 
of sherry imparts a delicious flavor. Serve very hot. 

Mrs. L. C. Dmmitt. 

OYSTER SOUP. 

Take one-half of a can of large fresh oysters ; put them 
in a colander, strain them well, and pour one pint of cold 
water over them ; add this water to the liquor put into a 
kettle; boil, and skim closely all the scum that rises; put 
in one-half gallon or more of fresh unskimmed milk, one 
and a half tea -cupful of butter, fifteen butter crackers 
rolled very fine, salt and pepper to taste. As soon as this 
becomes boiling hot, put in the oysters, and when they begin 
to boil, take up at once, and serve immediately. Do not 
add salt until the soup is ready to serve, as it is apt to cur- 
dle the milk. Mrs. L. C. Dimmitt. 

OYSTER SOUP. 

Take one quart. of oysters, one quart of milk, and one 
quart of water; one-fourth of a pound of butter, three-quar- 
ters of a pint of rolled crackers, one even table-spoonful of 
salt, and one tea-spoonful of pepper. Let the water and the 



The New Kentucky Home Cook Book. 



29 



liquor come to a boiling, and skim carefully all the scum that 
rises ; then add the milk, and when it begins to boil put in 
the oysters; when they begin to curl, put the butter in a 
tureen and pour the soup over it. Serve with rolled crack- 
ers. Mrs. Charles Tabb. 

OYSTER SOUP. 

After having carefully picked over a half can of oysters 
to remove the shells, strain the liquor back over them, and 
put them into a kettle on the stove. In another kettle put 
three pints of milk and half a. pound of butter. When the 
oysters commence boiling, skim them; when they begin to 
curl, take them off and pour them into the milk ; let them 
just come to a boiling. Have in a tureen eighteen butter 
crackers rolled very fine, and salt and pepper to taste ; pour 
over this the soup, and serve immediately. 

Mrs. W. H. Wadsworth, Jr. 



FISH. 



In buying fish, see that the flesh is firm, the gills red, arid 
the fins stiff. The greatest merit of a fish is freshness. It 
should be cleaned as soon as it comes from market, and put 
on ice until the time of cooking. Do not soak a fish, as it 
greatly impairs the flavor. If frozen, put into ice-cold 
water to thaw. If the fish is to be fried, wash it before cut- 
ting up. Have plenty of lard in the skillet, and have it 
very hot before commencing to cook. A fish is sufficiently 
cooked when the meat separates from the bones. 

BOILED FISH— EGG DRESSING. 

Wash the fish carefully, rub it with salt, wrap it in a 
strong cloth, and boil, allowing fifteen minutes to each 
pound for cooking. When it is done, take it out of the 
cloth carefully so as not to break it, and place it on a heat- 
ed dish. Boil nine eggs hard; take one pint of the water 
the fish was boiled in, one-fourth of a pound of butter, salt; 
mash the yelks of six eggs in the butter, which roll in a 
little flour ; then pour in the broth gradually, set it on the 
stove, and let it boil until it thickens. Slice the remaining 
three eggs into rings, which put over the fish, then pour 
over it the dressing. Serve at once. 

BAKED FISH. 

Wash carefully, and sprinkle with salt. Season some 
bread crumbs with salt, pepper, a little chopped onion, and 
a table-spoonful of butter; with this stuff the fish, fasten 
securely so as to keep it together. Put it in a baking-pan, 
with one pint of water. Season the fish with salt, pepper, 
(30) 



The New Kentucky Home Cook Booh 



31 



and butter; dredge it well with flour, aud baste frequently. 
Bake it an hour and a half, and when it is done garnish 
it with hard-boiled eggs cut in rings, and parsley. Serve 
with potatoes. 

TO FRY FISH. 

Thoroughly cleanse and wash the fish ; lay it in salt and 
water an hour or two ; if it is large, cut it crosswise into 
nice-sized pieces for serving; leave the smaller ones whole. 
Roll in corn-meal, and fry in hot lard to a nice brown. 
Season while cooking with salt and pepper. Put the fish 
on a dish, with a few sprigs of parsley over them. If pre- 
ferred, use cracker crumbs instead of the corn-meal. 

Mrs. Lucy Keith. 

TO BOIL FRESH MACKEREL. 

After thoroughly cleaning and washing the mackerel, put 
them into boiling water, the skin up ; add a little salt, and 
boil ten minutes; put them on a well-heated dish, and pour, 
over them some melted butter, with a little salt and pepper. 

Cook salt mackerel in the same manner, after soaking 
overnight in clear water. 

Then, to broil either salt or fresh mackerel, after preparing 
as above, put them on a hot gridiron, well greased, and broil 
a few moments on each side; put them on a heated dish, 
and pour melted butter over them, seasoned with a little 
salt and pepper. 

BROILED COD-FISH. 

Soak salt cod-fish twenty-four hours, changing the w r ater 
once or twice ; put into fresh water, and boil half an hour. 
Serve wuth drawn butter sauce. 

COD-FISH BALLS. 

After soaking a cod-fish as directed above, boil it un- 
til it falls to pieces ; pick it into shreds, take out all the 
bones, and drain. To about one pound of fish, after being 



32 



The New Kentucky Home Cook Book. 



prepared, allow one dozen Irish potatoes, boiled and mashed 
line; season with salt and pepper, a tea-cup of sweet milk, 
and one egg; mix all well together, make into balls, and 
fry a light brown. Mrs. W. C. Sadler. 

BROILED SHAD. 
After cleaning and splitting open the shad, wash it and 
wipe it dry. Grease the gridiron, and put on the fish, In- 
side downward ; place it over a clear tire, and cook twenty 
minutes, turning first on one side and then on the other. 
Serve on a well-heated dish, with a table-spoonful of melted 
butter poured over it. 

BOILED SALMON. 

Having had the salmon carefully dressed, wash it, wipe 
dry, and rub with salt and pepper; sew it up in a strong 
cloth, not too thick; put it into a fish-kettle, cover it well 
with cold water, and boil until thoroughly done, allowing 
fifteen minutes to each pound for cooking. Make a cream- 
sauce, using one pint of sweet cream, half a tea-spoonful of 
salt, half a tea-spoonful of pepper, one table-spoonful of 
butter rolled in one tea-spoonful of flour, and a little minced 
parsley; boil two or three minutes. Take up the fish, being 
careful not to break it; place it on a heated dish, and pour 
over it the sauce; garnish it with parsley and two hard- 
boiled eggs cut in rings. 

BROILED SALMON. 

Wash the salmon carefully and wipe perfectly dry; grease 
the gridiron, place on it the salmon, and cook it quickly, 
constantly turning that it may brown on both sides ; place 
it on a heated dish, and pour melted butter over it, seasoned 
with salt and pepper. 

Or, place the salmon in a baking-pan, with the butter, 
pepper, and salt; the under side up ; after it cooks awhile, 
turn it carefully so as not to break it; brown it nicely, and 



The New Kentucky Home Cook Book. 33 



place it on a heated dish, with salt, pepper, and butter 
poured over it. Serve at once. 

SALMON WITH CREAM DRESSING. 

Heat the salmon (canned), season it with pepper and salt, 
and place it on thin slices of buttered toast. The dressing 
is made of oue pint of milk, thickened on the fire by stirring 
into it a table-spoonful of flour, a table-spoonful of butter, 
and salt and pepper. Mrs. A. A. Manxex. 

BOILED HALIBUT. 

Halibut is rarely ever boiled whole, it being very large. 
Four or five pounds are sufficient for most families. After 
carefully washing it in cold water, put it in a fish-kettle 
with salt-water enough to cover it well; boil it three-quar- 
ters of an hour. When well done, place it on a well-heated 
dish, and serve with egg sauce, either poured over the fish or 
in a sauce-boat. 

BROILED HALIBUT. 

Cut the halibut into steaks about an inch thick, and sea- 
son well w r ith pepper and salt ; dip each piece into beaten 
egg, then into grated cracker ; fry to a nice brown, and serve 
with maitre oVhotel sauce. 

FISH FRITTERS. 

Take the remains of any fish which has been served the 
previous day, remove the bones, mince fine, add bread 
crumbs in equal quantities with the fish ; mix together half 
a tea-cupful of cream with two well-beaten eggs, a little 
Cayenne pepper, and anchovy or any kind of sauce pre- 
ferred ; beat thoroughly ; mix all together, make into small 
cakes, and fry in boiling lard. 

FISH CROQUETTES. 

Take any kind of cold cooked fish ; mince fine and moisten 
with a little cream; beat an egg light, mix with it a little 



34 The Neiv Kentucky Home Cook Book. 

milk and flour into a smooth cream; mix this with the fish; 
season with pepper, salt, finely chopped parsley, and a lit- 
tle lemon juice; make with the hands into pear-shapes, dip 
into beaten egg, then into bread crumbs ; fry brown in hot 
lard; garnish with parsley; serve with thin slices of but- 
tered brown bread. 

CHOWDER. 

Take any kind of firm fresh fish — cod or haddock is gen- 
erally used; cut it into slices; boil some salt pork about 
half done, and cut it into as many pieces as you have fish. 
Put a layer of pork into the bottom of an iron pot, a layer 
each of fish, sliced potatoes, minced onion, and crackers 
soaked for a few minutes in milk, a little salt and pepper; 
and so on, until all the chowder is used, having a layer of 
buttered crackers on top; cover with boiling water, and 
cook half an hour. Take out the chowder with a perforated 
skimmer ; put it into a tureen ; thicken the gravy with one 
table-spoonful of butter rolled in one table-spoonful of flour ; 
boil a moment, and add a little more seasoning; pour the 
gravy over the chowder, and serve at once, with either 
sliced lemon or tomato catsup. 

FROGS. 

Use only the hind-legs ; skin them as soon as possible, and 
lay them in salt and water a few moments. Fry or broil 
them as you would chicken, or, if preferred, fricassee them. 



OYSTERS. 



Always buy the freshest and best brand of oysters. 
Pick the oysters over carefully, and strain the liquor to re- 
move bits of shell. Oysters when cooked too long are tough 
and tasteless. In cooking oysters, where milk or cream is 
used, the salt should be added after taking from the stove, 
as there is danger of curdling even the freshest milk. An 
iron heater is the best utensil in which to fry oysters, and 
should be kept for that purpose. 

BOILED OYSTERS. 
Put in a skillet half a pound of butter ; let it melt, and 
squeeze into it part of the juice of a lemon. Take large 
fresh oysters, and lay them on a clean towel to drain. Drop 
the oysters in the butter, and let them stay just long enough 
to cook through. Have ready a meat-dish covered with 
toast; lift the oysters carefully, and cover each slice with 
them; butter the toast, garnish with tender sprigs of pars- 
ley, and pour over the whole the butter in which the oysters 
were cooked. Use a pie-knife to serve, as each piece can be 
lifted without disturbing the oysters. 

STEWED OYSTERS. 

Strain all the liquor from the oysters and thicken the 
liquor with stale bread crumbs, some whole pepper and 
mace, and some grated nutmeg, Boil the liquor without 
the oysters, adding butter rubbed in flour. Lay a slice of 
buttered toast in the bottom of a deep dish, and surround 
the sides with small slices cut into three-cornered or pointed 
pieces. All the crust must be cut from the toast. Put the 

{?>:) 



86 



The New Kentucky Home Cook Booh. 



raw oysters into the dish of toast; when the liquor has 
boiled, pour it scalding hot over them. Cover the dish 
closely and let it stand for five minutes before sending to 
the table. This will cook them sufficiently, swell them to 
a larger size, and cause them to retain their flavor. Do not 
make the liquor too thick with the bread crumbs. 

Mes. Paxton Marshall. 

OYSTER SAUSAGE. 

Chop one pint of oysters, one-fourth pound of veal, and 
some bread crumbs; season with pepper and salt; pound 
them in a mortar, make into small cakes, dip into a beaten 
egg, then in meal, and fry dry. Serve hot. 

Mrs. Cosby. 

OYSTER AND CHICKEN CROQUETTES. 

Chop some chicken very fine, and add to it the same 
quantity of oysters chopped fine, with half a cupful of bread 
crumbs or grated crackers, and a piece of butter the size of 
an egg; season with salt and pepper, and, if liked, a little 
mace ; moisten with one or two well-beaten eggs, form into 
long slender rolls, and fry in good lard to a light brown. 
Serve on a napkin, and garnish with celery-tops or parsley 
and slices of lemon. 

CREAM OYSTERS. 

Drain well two quarts of large oysters; in a hot kettle 
melt a cup of butter ; put the oysters into the butter, and 
let them stay long enough to -plump them; lift them out 
with a skimmer into a hot platter. A good deal of juice 
will come out into the butter ; to this add salt and pepper to 
taste, also a cupful of cream or milk ; thicken smoothly with 
two table-spoonfuls of flour. When this boils, turn back the 
oysters, and let them stay long enough to get hot. Have a 
hot dish, in which are some thin slices of toast cut any fancy 
shape; pour in the oysters and gravy, and serve immediate- 



The New Kentucky Home Cook Booh. 



37 



ly. If the liquor should get too thick, add a little more 
milk or cream. Mrs. Victor C. Gilman. 

OYSTER STEW. 
To one quart of oysters add one table-spoonful of butter, 
and salt and pepper to taste ; cut a few stalks of fresh celery 
in small pieces ; put all in a stew-pan, and let it come to a 
boiling. As soon as done serve with rolled crackers. 

Miss Alice Ficklix. 

STEWED OYSTERS. 

Put two quarts of oysters, with a little of the liquor, into 
a kettle. As soon as they come to a boiling, remove the 
scum ; stir in one table-spoonful of flour, and add pepper to 
taste ; let them simmer gently until the butter melts ; then 
stir in a pint and a half of rich milk, and let it come to a 
boiling, stirring all the time. Mrs. Chas. Tabb. 

SCALLOPED OYSTERS. 

Take either soda or butter cracker crumbs, place a layer 
of them in the bottom of a buttered pudding-dish, and wet 
them slightly with oyster liquor and cream mixed; next 
put in a layer of oysters ; season them with pepper and salt 
and small pieces of butter; then put in another layer of 
crumbs and oysters alternately until the dish is full. The 
top layer must be of crumbs. Beat an egg and mix with a 
small quantity of fresh milk and butter to pour over the 
top. Cover with paper, and bake half an hour in a hot 
oven. Remove the paper a few minutes before taking from 
the stove to brown. Mrs. Axxie Lee. 

OYSTER LOAVES. 

Take eight small French rolls ; make a hole in the top 
by slipping a sharp knife under the crust, lifting it care- 
fully ; scrape out the crumb with a fork. Put one pint of 
oysters into a pan with their liquor, add butter the size of a 
large egg, and salt and pepper to taste. When removed 



38 



Hie New Kentucky Home CooJ: Book. 



from the fire, add one table-spoonful of cream and half a 
pint of rolled cracker. Fill the rolls with the oysters, lay 
the crust on them, and place in the oven to crisp. Serve 

hot. MuS. THOB3TLY. 

OYSTER PATTIES. 

Line small tin pans with rich pie-crust (see Pastry page). 
Put them in the stove and brown quickly. Take one quart 
of oysters, half a jDOund of butter, half a tea-cupful of the 
liquor; put them in a sauce-pan, with salt and pepper; let 
it become boiling hot. Fill the pans, putting rolled cracker 
crumbs over the oysters; cover with upper crust. Serve 
hot. Mbs. Laura Dimmitt. 

OYSTER PATES. 

Make some nice puff-paste, and cut a round from it with 
a cooky-cutter ; with a cutter of a smaller size cut out the 
middle of the round, thus leaving a ring. Make two more 
rings, and pile the three neatly on top of a complete round 
cut by the largest cutter. This forms a little cup of paste. 
Bake them to a nice brown in a quick oven, then brush 
them over with a beaten egg, and put them in the oven a 
minute to glaze. Take them out and fill them with oysters 
cooked thus: Let a pint of oysters, with their liquor, just 
reach a boiling; add fresh butter half the size of an egg, 
half a cupful of cream, and salt and pepper. Cut the oys- 
ters into three pieces before cooking. Miss Hakrisox. 

SPICED OYSTERS. 

Scald some large oysters, but do not let them boil. Then 
take one pint of clear vinegar, one dozen blades of mace, 
two dozen whole cloves, two dozen whole black peppers, and 
one red pepper-pod broken in small pieces. Lift the oysters 
from the kettle, and to the liquor that remains in the kettle 
add the vinegar and spices; let it come to a boiling, and 
when cool pour it over the oysters. 



The New Kentucky Home Cook Book. 



FRIED OYSTERS. 

Drain and dry large oysters on a towel. Have the whites 
of two eggs beaten to a stiff froth. Dip the oysters first in 
the egg, then in sifted corn-meal in which a little black pep- 
per has been mixed. Fry them slowly in hot lard until 
they become a light brown. When the oysters are done 
add salt, and place them on a hot dish. 

FRIED OYSTERS. 

Take large oysters, drain and lay them on a clean towel. 
Sprinkle them with pepper; beat an egg; dip the oysters 
first in the egg then in sifted corn-meal or sifted cracker 
crumbs ; fry them in lard boiling hot, and salt when done. 
Serve in a warm dish. Mes. Paxton Marshall. 

FRIED OYSTERS. 

Place some oysters in a colander, and thoroughly drain 
oil all the liquor ; then lay the oysters in a napkin, cover- 
ing with another until all the juice is absorbed. To every 
quart allow the well-beaten yelks of two eggs. Stir the 
oysters into the eggs until all are covered ; then turn them 
into a dish of sifted cracker crumbs, and stir them around 
until they are coated. Fry in enough boiling lard to cover 
them. Salt them when done, otherwise they will not brown. 

Mes. Chas. Tabb. 
OYSTER FRITTERS. 

Take one cupful of milk, three eggs beaten very light, a 
little salt, and flour enough for a thin batter; to this add one 
cupful of chopped oysters, and black pepper to taste. Fry 
a light brown in hot lard. As soon as done serve on a 
warm dish. 

OYSTER FRITTERS. 

Make a thick batter with two eggs, some crumbs of stale 
bread, a little flour, and a small measure of milk; season 
this with pepper and salt. Have in a frying-pan lard boil- 



40 



The New Kentucky Some Cook Book. 



ing hot. Dip out a table-spoonful of batter, put a large 
oyster into it, and lay it carefully into the lard. Fry it on 
both sides a light brown. This is an excellent way to serve 
oysters for breakfast. 

STEWED OYSTERS ON TOAST. 

Drain off" the liquor and lay the oysters in a steamer over 
a pot of boiling water, and steam them about five minutes. 
Have ready in a hot dish a little of the liquor, some rich 
cream, butter, salt, and pepper. Use a quarter of a pound 
of butter to a half can of oysters. Serve on buttered toast 
as soon as done. Mrs. Chas. Tabb. 

A RICH OYSTER PIE. 

Take one quart of oysters; strain the liquor from the 
oysters and put it on to boil, with one-fourth of a pound of 
butter; add a little nutmeg, half a tea-spoonful of black 
pepper, and salt; as it boils, stir in a thickening made of 
one scant table - spoonful of flour and one pint of milk. 
Put the oysters in to heat through; then take them from 
the stove and add the yelks of two eggs well beaten. Do 
not put the eggs in w r hile boiling, or it will curdle. Line a 
shallow dish with puff-paste and bake it ; take it from the 
oven, fill it with oysters, and cover with the paste ; then re- 
turn it to the oven to brown. Serve hot. 

Mrs. Paxton Marshall. 

OYSTER OMELET. 

Take twenty-four large oysters, eight eggs, one small cup 
of cream, two table-spoonfuls of butter, pepper, salt, and 
chopped parsley ; chop the oysters fine ; beat the eggs sepa- 
rately very light; mix all together, stirring the whites in 
last lightly; fry in fresh lard or butter until the omelet 
is of a light brown. Serve hot. Omelet thus prepared is 
delicious. 



The New Kentucky Home Cook Book. 41 



RAW OYSTERS. 



Raw oysters may be served in small oyster plates or upon 
the lower half-shell. 

To serve raw oysters, cut small squares of ice, and with a 
hot flat-iron melt a place large enough in which to lay a 
raw oyster and a small quantity of chopped celery. Guests 
can season according" to their own taste. 




MEATS. 



Great care should be exercised in the selection of meats. 
Good "wholesome meat will be firm, and show no signs of 
dampness, while bad meat will be moist, almost wet. Good 
meat has very little smell, and will increase in size in boil- 
ing, while bad meat will shrink very much. 

All meats are much improved by being kept two or three 
days before being cooked — in winter, longer would be bet- 
ter; in summer, so soon as taken off the ice it should be 
cooked. 

Put salt meats to cook in cold water. It requires longer 
to cook salt than fresh meat, and more water. Fresh meats 
should be put in hot water to cook, which should be done 
quickly, though they should not be boiled too hard or too 
long, as it will make them tough. 

Tough meats and poultry are made more tender by put- 
ting a little vinegar or a few slices of lemon in the water in 
which they are boiled. Never boil meats or poultry you 
wish to bake, as it makes them tasteless. 

In buying beef to roast or bake, the sirloin and rib are 
the choicest pieces; to corn, the round is best; for steaks, 
the porter-house is best for small families, as there is but 
little bone. A tenderloin is by far the most desirable. 
Round and rump steaks, if well beaten and cooked quickly, 
have the best flavor. 

Never season steak until after it is cooked. 

For mutton roasts, take the shoulder, saddle, loin, and 
haunch. The leg is best for boiling. Small rib chops are 
best, 

(42) 



The New Kentucky Home Cook Book. 



43 



The best veal roasts are the loin, breast, or shoulder, 
Veal chops are best for frying. Cutlets are apt to be tough. 

All fowls must be properly dressed, seeing especially that 
they are carefully drawn, or they will soon become tainted. 
Fowls and game should be kept at least twenty-four hours 
after being dressed, before cooking. 

Frozen meats and fowls must be laid in cold water to 
thaw. 

In the receipts given, there will be found many ways of 
using cold meats and fowls, all of which are excellent, hav- 
ing been tried by old housekeepers, and rendered so simple 
that even the most inexperienced can make most appetizing- 
dishes out of small pieces heretofore wasted in many house- 
holds. 

SADDLE OF VENISON. 
Parboil the venison, if not very young and tender, in salt 
and water for fifteen minutes, to take away the strong taste. 
Place it in a baking-pan, underside up ; dredge it over with 
flour, and salt and pepper ; put half a gallon of water in the 
pan ; cook for two hours, basting continually, and have it a 
nice brown. Take it out of the stove, turn it over, and with 
a sharp knife make incisions an inch long and deep all over 
the top and sides. Make a dressing of bread crumbs, salt, 
pepper, and one table-spoonful of butter, and mix well; take 
a slice of fat middling, five or six inches long and two or 
three broad, and one bunch of parsley; chop them very 
fine, and add to the bread crumbs; and fill each incision 
with the dressing. Rub the meat all over well with butter ; 
put it back in the stove, adding a fourth of a pound of but- 
ter to the gravy ; baste very often, and cook one hour longer, 
or until it is a rich brown. Place it on a heated dish, and 
set it where it will keep warm. Add to the gravy two 
table-spoonfuls of flour, one jelly-glass of acid jelly, and one 
jelly-glass of wine — sherry, claret, or Madeira — and boil a 



44 



Tie New. Kentucky mine Cook Boot 



moment. Serve at once, as venison is not good unless very 
hot. Aunt Jaxe Taylor. 

HAUNCH OF VENISON. 

If the outside is hard, wash it off carefully with lukewarm 
water ; rub it well with butter ; cover the sides and top with 
a thick flour paste; over this put a sheet of heavy paper 
well greased, and tie it on securely ; put one quart of water 
in the pan with two or three spoonfuls of butter ; salt and 
pepper it, and cook for four hours, basting constantly. 
About half or three-quarters of an hour before it is done, 
take off the paste and paper, and let it brown ; add to the 
gravy currant jelly, butter, and claret wine; baste with this 
a few times. If the gravy is not thick enough, dredge in a 
little flour. Serve in a gravy-bowl and at once, as venison 
is not good unless hot. If wished, put jelly over the haunch 
when served. 

VENISON STEAKS. 

Have the gridiron hot and well greased with butter ; broil 
the steaks quickly; place them on a heated dish and pour 
over them melted butter, with pepper, salt, and currant 
jelly in it. A little sherry or Madeira wine put into the 
heated dressing is a delightful addition. 

ROAST BEEF. 

Place the roast in a baking-pan, with water enough to 
keep it from burning; sprinkle salt and pepper over it. 
Allow fifteen minutes to each pound, if you wish it rare — 
more time, if you wish it well cooked. Just before taking 
it up, dredge a little flour over the roast and in the gravy. 
Baste it frequently, so as not to cook dry, hard, or to burn. 
Take the roast out and place it on a well-heated dish; skim 
off the greasy part from the gravy, add a little flour, stir it 
in smoothly, and cook for a few moments; pour part of it 
over the roast, and the rest in a gravy-bowl. 



The New Kentucky Home Cook Book. 



45 



FILLET OF BEEF. 

Have your butcher properly prepare your fillet of beef; 
lard it only on the upper side; put it into a baking-pan, 
with one pint of boiling water and some pieces of fat pork 
chopped fine; sprinkle it veil with salt and pepper; baste 
frequently; have the oven very hot, and cook one hour. 
Serve with mushroom sauce. 

BEEF A LA MODE. 

Take a round of beef six to eight inches thick, wash and 
wipe it well, and remove the bone. Make a rich dressing 
of bread crumbs, minced onion, and plenty of salt and pep- 
per. With this fill the place from which the bone was 
taken. Make deep gashes through the meat, in which put 
pieces of fat pork cut in strips and rolled in ground spices 
— mace, nutmeg, and cloves — and salt and pepper. Tie up 
the beef with a broad strip of strong cotton to keep it in 
good shape. Put it in the baking-pan with a half gallon of 
water, and bake five hours. Put some of the mixed spices 
over the top of the beef before it commences cooking; baste 
frequently, putting some butter and flour in the water. 
When done, take it up, adding to the gravy either tomato 
or walnut catsup, or wine if you wish ; boil it a moment and 
serve. 

TO CORN BEEF. 

Take six gallons of water, nine pounds of salt, three 
pounds of coarse brown sugar, one quart of molasses, three 
ounces of saltpeter, and one ounce of pearlash; mix and 
boil well, taking care to skim off all the impurities which 
rise to the surface. When the meat is cut, it should be 
slightly rubbed with salt and allowed to lie thirty-six hours, 
that the salt may extract the blood ; it may then be packed 
in a tight cask, and the pickle, having become cold, poured 
upon it, and should cover the meat. A top to fit the inside 



46 



The New, Kentucky Home Cool: Booh. 



of the cask should be laid on, and a weight put on it in order 
to keep the meat at all times covered with pickle. In the 
spring the pickle must be poured off, boiled with some ad- 
ditional salt and molasses, skimmed, and when cold returned 
to the cask. Mr. Cham.es Sadler. 

TO CORN BEEF. 

Take one hundred pounds of beef, six pounds of coarse 
salt, two and one-half pounds of saltpeter, one pound of 
light brown sugar, and four and one-half gallons of water; 
pack the beef in a barrel or tub, and pour the liquid over 
it, and cover with a board or barrel-top. This beef is ready 
for use from the day it is corned until all is used up. 

Mr. Frank Taylor. 

TO COOK CORNED BEEF. 

Take a piece of the beef out of the pickle, the size you 
wish, wash it through three or four waters, put it in a pot, 
and cover well with cold water. Do not boil it too hard, 
allowing at least twenty minutes to the pound for cooking. 
If the beef is not a good shape, tie it up securely before 
cooking. Let it remain in the water in which it was cooked 
until cold, which makes it juicy, and prevents it from turn- 
ing dark. 

BROILED STEAK. 

Gash the steak all round the edges to keep it from curl- 
ing up. Take a small piece of the fat, put it in a hot skil- 
let, and when melted enough to grease the bottom of the 
skillet put in the steak, turning it constantly. It will cook 
in a very few moments. Have ready a heated dish, with 
butter, pepper, salt, and a little warm water or hot fresh 
coffee; put the steak in the dressing, and serve at once. 

FRIED STEAK AND GRAVY. 

The second or third cut of the round steak, cut about 
one and one-half inch thick, is the best ; but any good steak 



The New Kentucky Home Cook Booh. 



47 



will do. Trim off all the fat and gristle, wash with cold 
water, and wipe dry; salt and pepper it well, and chop 
thoroughly on both sides. Have ready a hot skillet, in 
which is half a pint of boiling lard; flour the steak well on 
both sides, put it in the boiling lard, cover it closely to keep 
in the steam, and fry quickly until brown on both sides. 
Take out the steak, put it on a hot dish, and cover to keep 
it warm. Take the skillet from the stove, put into the lard 
left in it one level tea-spoonful of salt, half a tea-spoonful of 
pepper, one heaping table-spoonful of flour, and stir until 
smooth ; put it back on the stove and pour into it one pint 
of cream or new milk ; let it boil until as thick as you like 
your gravy; pour it over the steak, and serve hot. 

Mrs. 0. H. P. Thomas. 
FRIED STEAK. 
After beating well, cut the steak into small pieces, dip each 
piece in well-beaten egg, roll in cracker or bread crumbs, and 
fry it in hot lard a nice brown. Mrs. Lucy Keith. 

STEAK WITH TOMATO DRESSING. 

Take a sirloin steak, and after greasing the meat-pan well, 
lay it out full length, putting plenty of salt and pepper on 
both sides ; open a can of tomatoes and put over it, or fresh 
tomatoes sliced ; dredge a little flour over the tomatoes, and 
bake. Mrs. James H. Hall, Sr. 

STEAK A LA MODE. 

Put in a skillet one quart of boiling water, salt and pep- 
per, three table-spoonfuls of vinegar, one coffee-cup of Chilli 
sauce or tomato catsup, one heaping tea-spoonful of mixed 
mustard, and one table-spoonful of sugar; boil well for a 
few moments ; but in the well-beaten steak or slices of cold 
beef; cook for a few moments. Have a well-heated meat-dish 
on which to put the steak or beef; take one heaping table- 
spoonful of acid jelly cut into small bits and put over the 



48 



The New Kentucky Home Cook Book. 



steak, and pour over the dressing; if it is not thick enough, 
stir in a little flour mixed smoothly in a little cold water ; 
boil a moment, and then serve. Mrs. Thomas Turner. 

STEAK DRESSED WITH OYSTERS. 

Beat the steak well ; take one-fourth of a pound of but- 
ter, salt and pepper, and put in a skillet ; when hot, put in 
the steak; let it cook for a few moments and turn it over; 
then put the oysters on the steak, and cover closely, and let 
it cook five minutes. Serve at once. 

Mrs. Henry Pogue. 
STEAK AND ONIONS. 

Have either lard or fried middling, very hot, in a skillet; 
beat the steak well, gash the edges, dredge it on both sides 
with salt, pepper, and flour, and fry very quickly for a few 
moments; have a well-heated meat-dish, put the steak on it, 
and cover it closely. The onions must be sliced, and it 
w 7 ould be better to lay them for awhile in salt and water, 
drain them well, put them in the skillet, and fry a nice 
brown. Or, broil the steak, then fry the onions, and when 
ready to serve put the onions on the steak. 

STUFFED STEAK, OR MOCK DUCK. 

Beat and roll a round steak, sprinkle it well with pepper 
and salt; make a dressing of rolled cracker or dry biscuit, 
with a tea-spoonful of minced onion, salt, pepper, very little 
sage, and a good table-spoonful of butter; moisten it with a 
little water; spread it over the steak, roll it up, and tie it 
securely; put it in a baking-pan, with a little water, and 
cook it quickly, basting it very often ; take it up ; add a 
small piece of butter and some cracker crumbs to the gravy;, 
boil it a moment, and pour it over the steak. Serve. 
STEWED HASH. 

Chop any kind of cold meat very fine ; add a little minced 
onion, pepper, and salt; slice some Irish potatoes thin; put 



The New Kentucky Home Cook Booh. 



all in a stew-pan, with water enough to keep it from burn- 
ing, and boil it thoroughly ; before taking it off of the stove, 
season it with a little parsley or celery chopped fine ; thick- 
en with a little flour rubbed smoothly in cream. 

Miss Alice Ficklin. 

BAKED HASH. 

Make as for stewed hash, adding bread crumbs and an 
egg or two well beaten ; put it in a baking-dish and bake. 

Miss Alice Ficklin. 
HASH ON TOAST. 

Take any kind of cold meat — one, two, or three kinds — 
that you may happen to have; take out all the gristle, 
bones, and fat ; chop it very fine, or, what is better, grind it 
in a sausage-grinder. To tw T o pounds of meat add one and 
one-half pint of cold water, or enough to make it rather 
thin ; season with pepper and salt, about one table-spoonful 
of each; put it into a skillet and boil, adding a very little 
minced onion. Have a large meat-dish, covered with slices 
of buttered toast. Add to the mixture on the stove half a 
pint of melted butter, half a pint of sweet cream, boil it a 
moment, and pour it over the toast. Serve at once while the 
toast is still crisp. Mrs. George T. Hunter. 

TO COOK BEEF HEELS. 

Put them in hot water and boil until the hoof comes off 
easily ; soak them in salt and water all night ; boil until the 
bones come out ; add a pod of red pepper while cooking ; 
take the meat and roll it in flour, and fry in hot lard until 
a nice brown. Mrs. B. M. Conner. 

FLANK STEAK. 

Prepare a flank steak by scoring it on both sides ; season 
it well with salt and pepper, and dredge with flour; place 
it in a baking-pan, with water enough to cover it well; peel 
potatoes, either sweet, Irish, or both, and put in the pan 
4 



50 



The New Kentucky Home Cook Booh. 



with the steak ; make a dressing of bread crumbs, plenty of 
butter, and salt and pepper; put it over and around the 
steak, and bake it; baste it quite often. 

Miss Julia Porter. 
TO COOK DRIED BEEF. 

Beef not too dry and hard is the best for broiling. Slice 
it thin, and lay it in warm water for half an hour ; wipe it 
dry and roll it well with the rolling-pin ; put a small piece 
of butter in a hot skillet, put in the beef, and cook it for a 
very few moments; take it out and pour over it. drawn but- 
ter, well seasoned with pepper. Or, after it is taken out of 
the water, cut it in small pieces, put it in a skillet with half 
a pint of boiling water, one table-spoonful of butter, and 
some pepper ; stew for a few moments. 

TO COOK LIVER— FRENCH MODE. 

Slice the liver thin, lay it in salt and water for one hour, 
wipe it dry, and dip it in flour well salted and peppered. 
Fry as many slices of breakfast bacon as of liver. Fry the 
bacon first, then put in the liver and fry it a nice brown. 
Serve with a piece of the breakfast bacon on each slice of 
liver. If wished, a nice cream gravy can be made and 
served with it. Mrs. C. E. Tare. 

CALF HEART. 

Take a calf's heart, wash it well, but do not let it lie in 
the water and soak ; stuff it with a force-meat stuffing or a 
dressing made of bread crumbs, well seasoned as for turkey ; 
tie a buttered paper over the opening that the dressing may 
not escape; put it into a baking-pan, with a tea-cupful of 
hot water, one table-spoonful of butter, and salt and pepper ; 
bake for two hours, basting frequently. When done, place 
it in a meat-dish ; thicken the gravy with a little flour, boil 
for a few moments on top of the stove, adding more water if 
necessary; pour this on the dish, around the heart. The 



The New Kentucky Home Cook Book. 51 



dish may be garnished with onions, baked or boiled. Horse- 
radish sauce is also nice served with the heart. 

PRESSED BEEF. 

Boil beef of any kind, so it is good, until the meat falls 
to pieces; pick it over carefully, removing all bones and 
gristle ; chop it very fine, and season it well with salt and 
pepper, adding such herbs as the taste suggests ; put it in a 
pan and press with a heavy weight; when cold slice and 
serve. Veiy tough and cheap pieces of beef may be made 
delicious by this mode of preparation. 

TO BOIL A BEEF TONGUE. 

Soak the tongue overnight; wash it and put*it in a pot 
of water, with a pod or two of red pepper, a few cloves, all- 
spice, and grain pepper ; let it boil quickly on the front of 
the stove for awhile, then set it back and let it simmer for 
four hours ; set it away to cool ; trim off the skin nicely ; 
slice very thin when served. This makes delightful sand- 
wiches. Mrs. Lucy Keith. 
STEWED BEEF TONGUE. 

Take a fresh beef tongue and stew it in enough water to 
cover it; boil it five hours, and when nearly done add half 
a tea-cupful of brown sugar, two lemons (juice and pulp — 
seeds all taken out), a wine-glass of strong vinegar, half a 
pound of seeded raisins, half an ounce of cloves, and two 
table-spoonfuls of butter ; boil until done. Serve hot, with 
the gravy poured over it. Mrs. A. A. Wadsworth. 

BEEF PIE. 

Take cold sliced beef, four Irish potatoes, five tomatoes, 
butter, salt, pepper, parsley. Let the potatoes be sliced 
and boiled for a few moments; the beef should be sliced 
thin; the potatoes skinned and cut fine. Line a round 
baking-pan (such as is used for chicken-pie) with pastry, 



52 The New Kentucky Home Cook Booh. 



place it in the oven for a few moments; take it out, and lay 
in layers the meat, potatoes, and tomatoes, sprinkled with 
pepper, salt, and flour; add small lumps of butter and a 
little parsley on each layer; small pieces of the pastry are 
nice also ; use the potato-water for the gravy ; cover the top 
with pastry, and bake. Mrs. W. C. Shackleford. 

TO FRY BEEF KIDNEY. 

Wash it carefully; slice it, sprinkle with salt and pepper, 
and dip each piece in flour ; fry in hot lard a nice brown ; 
when done, take it out, lay it on a heated dish, and drain 
off the lard. Put in the skillet a table-spoonful of butter 
rolled in o^e dessert-spoonful of flour, add pepper, salt, and 
a tea-cupful of water, and boil a moment, until it thickens. 
Add to the gravy either mushroom sauce or tomato catsup. 

BEEF WITH CATSUP. 

Have the skillet hot, put in it one tea-spoonful of lard, 
lay in the cold sliced beef, and sprinkle pepper and salt over 
it ; pour over this half a pint of catsup and boiling water 
mixed ; lastly, one table-spoonful of butter. 

Mrs. W. C. Shackleford. 

TONGUE TOAST. 

Take cold boiled tongue, and mince it fine; mix it with 
cream, and to every half pint of the mixture, add the well- 
beaten yelks of two eggs; place it over the fire, and let it 
simmer a moment or two; have ready some nicely toasted 
slices of bread buttered, place them on a well-heated dish, 
and pour the tongue over it. Serve hot. 

TO PREPARE TRIPE 

Have ready a pot of hot water, a sharp knife, and a clean 
board; cut the tripe into several small pieces; scald one 
piece at a time, and lay it on the board and scrape off the 
dark part; make a moderately strong brine, and lay the 



Tlie New Kentucky Home Cook Book. 



53 



tripe in it for several days; take it from the brine, and wasli 
it in clean water; boil it in plenty of water all day long 
over a slow fire; put in the water several pods of red pep- 
per. When it is done, spread it on dishes, and keep it in a 
cool place. Miss Julia Porter. 

STEWED TRIPE. 

Cut the boiled tripe into strips three inches long and one 
inch wide; put it into a stew-pan, with water to cover it, 
salt, pepper, a small piece of butter, and parsley to taste; 
boil for a short time ; then make a thickening of flour and 
cream; before serving, add two table-spoonfuls of vinegar. 
Serve very hot. Miss Julia Porter. 

TO FRY TRIPE. 

Make a batter with one egg, a little soda, buttermilk, and 
flour; have your lard boiling hot; dip the tripe in the bat- 
ter, and fry it. Mrs. B. M. Coxxer. 

TO STEW TRIPE AS OYSTERS. 

Cut the cooked tripe into small pieces; put them in a 
stew-pan, with drawn butter, salt, pepper, and a little vine- 
gar; stew them until thoroughly heated. Serve in a cov- 
ered dish. Mrs. B. M. Coxxer, 

ENGLISH PIE. 

Take any cold meat, mince fine like sausage; chop half 
an onion fine; pepper, salt, mustard; cut fine a pepper pod; 
two eggs well beaten; very little nutmeg, the juice and rind 
of one lemon, one table-spoonful of butter (you can use 
wine or catsup when lemon cannot be got) ; mix all well to- 
gether, put into a baking-pan. Take the bones of the meat, 
cover with water, boil half an hour. Cover the top with 
bread crumbs and hard-boiled eggs cut in rings ; pour over 
it the water in which the bones were boiled; bake. 



54 The New Kentucky Home Cook Book. 



ROAST OF MUTTON. 

Wash the roast carefully, put it in a baking-pan with 
water enough to keep it from burning. Salt and pepper; 
cook slowly, basting frequently. When done, take out the 
roast, skim off the fat from the gravy, thicken with a little 
flour, boil a moment, and serve hot in a gravy-bowl. Mut- 
ton must be* well cooked, allowing fifteen minutes to each 
pound. Serve with currant or some acid jelly. 

MUTTON-CHOPS. 

Beat them well, pepper and salt on both sides, roll in 
flour ; fry in hot lard. Must be well cooked, nicely browned, 
and melted butter poured over them. Serve at once. 

BOILED LEG OF MUTTON. 

Put the mutton on in cold water, with enough to cover it 
well; add two table-spoonfuls of salt; boil three hours. Boil 
four eggs hard ; take two of them, mash fine with a table- 
spoonful of butter. Take one pint of the water in which 
the mutton was boiled, stir smoothly into it a table-spoonful 
of flour, pour this over the eggs, cook a moment, and add 
one table-spoonful of butter. Slice the remaining two eggs 
into thin slices, lay over the mutton, and pour over the 
dressing. 

STUFFED SHOULDER OF MUTTON. 

Have the butcher to take out the bone; fill the place 
from which it was taken with a good force-meat of bread 
crumbs, minced pork, salt, pepper, sweet herbs, and one raw 
egg. Mix all well together. After the stuffing is put in, 
sew up the edges of the skin to keep the dressing in. Allow 
fifteen minutes to each pound for cooking. Baste often at 
first with the water you have put in the pan. Just before 
the mutton is done add a small piece of butter, baste again, 
then sprinkle bread crumbs over it and give a nice brown. 



Tlie New Kentucky Home Cook Book. 



55 



Skim all the flit from the gravy, thicken with flour, and 
boil a moment. Serve hot, with some acid jelly. 

MUTTON OR LAMB CHOPS. 

Trim the chops nicely; salt and pepper them well; fry in 
hot lard. Or, roll them in bread crumbs, then in beaten 
egg, again in the bread crumbs; fry. 

MUTTON POT-PIE. 

Make pie-crust, line the pan, put into the stove and let it 
brown slightly; take slices of mutton, a few small Irish po- 
tatoes or sliced ones, a heaping table-spoonful of butter. 
Make dumplings of biscuit dough rolled thin, and cut into 
strips an inch and a half long ; salt and pepper. Just when 
ready to put on upper crust pour in warm water enough to 
cover the filling, then the upper crust ; bake. 

ROAST OF VEAL. 

Have the butcher prepare the roast for dressing by run- 
ning a sharp knife under the skin, so as to allow the dress- 
ing to be put on. Make a nice rich dressing of bread 
crumbs or rolled cracker, pepper, salt, a little minced pars- 
ley or sage, mixing well together with butter. Put this all 
over the roast, just under the skin. Put in a pan, with 
water enough to keep it from burning, with pepper, salt, 
and butter. Baste very frequenlly. Yeal must be thor- 
oughly cooked to be good, allowing fifteen minutes to each 
pound. 

VEAL CUTLETS. 

Trim the cutlets, gash the edges to keep them from curl- 
ing up; salt, pepper, and dip them in flour; fry in hot lard 
to a nice brown, and thoroughly cook. Or, beat two eggs 
very light, dip the cutlets in the egg, then in bread crumbs; 
fry as above directed. 

Cook veal chops in the same wav. 



56 The New Kentucky Home Cook Book. 



VEAL LOAF. 

Three and a half pounds of veal cutlet, three slices, or 
about five cents' worth, of pickled pork ; one tea-cupful of 
powdered crackers, two well-beaten eggs, one table-spoonful 
of salt, one tea-spoonful of black pepper, half tea-spoonful 
of chopped onion, one-third of a tea-spoonful of ground 
cloves, half tea-spoonful of ground allspice. Chop the raw 
veal and pork together, to which add the other ingredients, 
then add a cupful of milk. Knead well together, and 
make out into the form of a loaf. Cover the top with 
powdered cracker, put bits of butter here and there over 
it. Bake for two hours, putting in the pan either milk or 
water with which to baste very frequently. 

Mrs. J. F. Atwood. 

VEAL LOAF. 

Three pounds lean veal chopped as fine as sausage; three 
eggs well beaten, one tea-cupful of rolled crackers, a lump 
of butter the size of an egg, one table-spoonful of black pep- 
per, one table-spoonful of salt. Mix all the ingredients to- 
gether, and form into a loaf. Put into a pan with one and 
a half pints of water; bake two hours and a half; baste 
frequently. Mrs. J. A. Ciiappell. 

FRICANDEAU. 

Three pounds of uncooked veal, yelks of three eggs, one 
tea-cupful of cream, butter the size of an egg, juice of two 
lemons, grated rind of one, salt, pepper, and a little sweet 
marjoram rubbed fine. Make into a roll, rub with butter, 
strew cracker crumbs over it ; bake two hours. When cold, 
slice. Delightful for lunch. 

MOCK TERRAPIN. 

Two pounds of veal, boiled until thoroughly cooked ; chop 
it fine ; one pint of Madeira wine, one table-spoonful of but- 
ter; mix with a table-spoonful of flour, one tea-spoonful of 



TJw New Kentucky Home Cook Book. 57 



nutmeg, one table-spoonful of allspice, one table-spoonful of 
cloves; add to this a table-spoonful of the liquor in which the 
meat was boiled ; then mix all together and cook ten minutes. 
After taking off of the fire, add two table-spoonfuls of wine 
and a little lemon juice. Slice a lemon and lay on top. 

Mrs. Virginia Wxlgtjs. 

ROAST OF PORK. 

Wash the roast carefully, score the skin crosswise, salt 
and pepper it well. Put into the pan a very little water, 
as the meat will soon become heated, the fat melted, and 
there will be gravy enough to baste the roast with, which 
must be done very frequently to keep it from becoming hard 
and dry. Pork must be thoroughly cooked to be good, al- 
lowing at least twenty minutes to each pound. Take up 
the roast, skim off the greasy part from the gravy, add a 
little flour, stir it in smoothly, boil a moment, put in salt 
and pepper. Serve at once. Apple sauce is excellent with 
pork. 

PORK STEAKS OR CHOPS. 

Beat them a little, dip in flour, in which put salt and 
pepper. Fry in hot lard until well cooked and nicely 
browned. Or, dip them in well-beaten egg, then in bread 
or cracker crumbs. Fry as above directed. 

ROAST PIG. 

A pig not over six weeks old is the nicest size for cooking 
whole. Have it carefully prepared, wash well, wrap a cloth 
around it, which keep wet to make it white. It must be 
kept twelve or twenty-four hours before cooking. Make a 
rich dressing of bread crumbs, butter, powdered sage, a lit- 
tle onion, with plenty of pepper, and salt. Stuff the pig so 
it will be well shaped and plump. Sew up. Bake two 
hours and a half. Put but a little water in the pan, with a 
small piece of butter to baste with at first, as very soon the 



58 



The New Kentucky Home Cool: Bool:. 



drippings will be sufficient to use. Baste frequently, and 
once or twice after the pig is thoroughly heated and cook- 
ing, rub it well with a little butter to keep the skin soft. 
Bend the legs under the pig, the fore ones back, the hind 
ones forward, so it will set nicely on the dish, which must 
be garnished with parsley. Skim the gravy carefully, add 
a little flour, pepper, and salt, boil a few moments, and serve 
in a gravy-bowl. 

SCRABBLE. 

Boil four pounds of fresh pork until thoroughly cooked. 
When ready to fall to pieces, take the meat from the pot, 
chop fine (skin, fat, and lean), remove all pieces of bone; put 
it back into the pot in the water in which it was boiled, stir 
into it one pint of sifted meal, one tea-cupful of buckwheat 
flour, season the whole with salt, black and red pepper, and 
pulverized sage to taste. Cook aud stir like mush. When 
the mixture leaves the sides of the vessel it is done. Pour 
into fiat crocks. When cold, cut into slices and fry to a nice 
brown. If vou wish, sprinkle a little dry meal over the 
slices before frying. Fresh pork is preferable, but salted or 
pickled pork can be used. Miss Jttlia Porter. 

PIG'S FOOT SOUSE. 

Boil the feet until very tender. When cold, cut all the 
meat and gristly part from the bones, chop fine. To one 
dozen feet allow one pound of tender-loin boiled tender and 
chopped fine ; season well with salt, black and red pepper. 
"When the meat is all prepared, take part of the water in 
which the feet were boiled which has become jellied, put 
into a pot with the meat and half a tea-cupful of good cider 
vinegar, stir all together thoroughly, put into flat crocks; 
when cold, pour over more vinegar and a few grains of 
black pepper. It will keep until late in the spring. 

Miss Jxjxia Porter. 



The New Kentucky Home Cook Book. 



59 



SAUSAGE. » 

Forty pounds of meat, fat included (one-third fat), one 
and a half cupful of salt heated and rubbed very fine, four 
table-spoonfuls of black and two table-spoonfuls of red pep- 
per, ten table-spoonfuls of sage rubbed line and sifted. Have 
the meat ground very fine, mix the seasoning in thoroughly 
with the hands. Fry in small cakes. 

Mrs. Julia S. Chenoweth. 

A NICE DISH FOR BREAKFAST. 

One pound of sausage, one table-spoonful of grated crack- 
ers, two w T ell-beaten eggs ; mix well together, form into small 
cakes, dip them in grated cracker crumbs, put it into a hot 
skillet and cook. No lard is needed. Keep covered while 
cooking. 

BACKBONE, OR CHINE. 

Wash carefully, put into a pot with water enough to 
cover well; a pod of red pepper, salt. Boil three-quarters 
of an hour. Or, put the chine into a baking-pan, with a 
cup of water, salt and pepper. Bake same length of time. 

PIG'S FEET. 

Have them carefully cleaned, washed, and put on to boil, 
well covered with water ; a pod of red pepper, salt. Cook 
five hours. When cold, cut in two and place in a stone jar; 
cover well with vinegar, in which has been boiled one dozen 
cloves, three dozen whole black pepper, and half a dozen 
blades of mace. Pour over hot. If you wish them for 
breakfast, make a thin batter, dip each piece in, and fry in 
hot lard to a nice brown. 

SPARE-RIB. 

Wash carefully, put into a baking-pan with a cupful of 
water, salt, and pepper. Cook half an hour, unless very 
thick, then cook longer. 



60 The New Kentucky Home Cook Book. 



BRAINS. 

Hog's brains are the best, Take one quart, lay in salt 
and water for an hour to draw out the blood. Pick them 
over carefully, taking out all small pieces of bone or any 
membranous matter that may be in them. Wash through 
cold water, drain well, put a heaping table-spoonful of but- 
ter into a heated skillet, pour in the braius, add two beaten 
eggs, a level tea-spoonful of salt, half a tea-spoonful of pep- 
per. Cook ten minutes, stirring constantly. Serve at once. 

BRAIN CAKES, OR MOCK OYSTERS. 

Take hog's brains and clear them of the strings and pieces 
of bone. Wash carefully; beat them with the yelks, of two 
eggs, some bread crumbs, pepper, salt, chopped parsley, a 
table-spoonful of cream, and one of flour. When well 
mixed, drop with a spoon into a frying-pan with a little hot 
lard in it ; fry to a light brown. Mrs. Marshall. 

TO CURE HAMS. 

Trim the large end of the ham round and smooth. To 
each half gallon of common molasses put half pound of 
Cayenne pepper ; with this baste the hams well. This will 
baste twenty-five of ordinary size. Place the hams on a 
shelf or table, cover them with salt. Over each one sprinkle 
a small quantity of saltpeter — just a pinch will give the 
meat a good color. If the weather is very cold, the meat 
should remain in salt six w r eeks; if soft and warm, four weeks 
will be long enough. Then hang up and smoke. 

Judge Watson Andrews. 

TO KEEP HAMS IN SUMMER. 

Make bags of heavy cotton for the hams ; dip them in salt 
water and dry, dip them again and dry ; repeat this three or 
four times. By this means the bags become crystallized, and 
prevent the flies from getting through. Before fly time put 



The New Kentucky Home Cook Bool: 



61 



the hams in the bags, tie up securely, and pack closely in 
barrels, with finely powdered charcoal. 

BOILED HAM. 
It is better to soak the ham overnight, especially if a large 
one. Wash carefully, put into a boiler with the skin side 
down. Cover well with cold water, and boil for four hours, 
or allowing twenty minutes to each pound. When well 
cooked, take out, dip immediately into cold water, and let it 
stand until cold. Then take out the hock bone, skin and 
trim nicely. If you wish to bake it, rub well in the fat one 
table-spoonful of ground mustard, two of sugar, cover the 
top and sides well with rolled cracker or bread crumbs. 
Bake slowly until nicely browned. 

BOIL A HAM IN CIDER. 

Soak the ham overnight, wash carefully, place in the 
boiler skin side down. Cover well with cold water and ci- 
der — one-third cider, two-thirds water; sharp cider is the 
best. Allow twenty minutes to the pound for cooking. 
When well cooked, dress as above directed, and bake. 

Mrs. L. C. Dimmitt. 

BONED HAM. 

Soak the ham overnight, put into the boiler skin side 
down. Cover well with cold water. Boil a medium-sized 
ham four hours, large ones require much longer. Take out, 
trim nicely, skin, and turn the under side up. By a little 
cutting the small bones at each end of the ham will come 
out. Take a sharp narrow-bladed carving-knife, cut, fol- 
lowing the bone closely ; run the knife around the bone and 
it will come out without any trouble. Make a dressing of 
rolled cracker or bread crumbs well seasoned with pepper, 
a tea-spoonful of minced onion, just enough water to bind 
the crumbs together. Put in the dressing and tie up the 
ham closely. Take one dozen cloves, one dozen allspice, 



62 



The New Kentucky Home Cook Boole. 



one dozen grains of black pepper, rub them well into the 
fat on the sides and top; then rub one table-spoonful of 
ground mustard well over it. Rolled cracker with a little 
sugar mixed in it must be put all over the sides and top. 
Bake at least one hour in a moderate oven, letting it brown 
nicely. Or, make a batter of corn-meal and cover the sides 
and top of the ham well with it. Bake four or five hours. 
Take off the batter carefully, skin, trim, dress, and bake as 
above directed. Mrs. L. C. Dtmmitt. 

MRS. BLEDSOE'S PREMIUM HAM. 

Take a ham that weighs sixteen pounds, wash very care- 
fully, lay it in a boiler the skin side down. Cover with hot 
water, adding two pounds of brown sugar, the kind used in 
making molasses. Boil rather slowly for five hours; take 
out, skin, trim, dress, and bake to a light brown. 

FRIED HAM WITH EGGS. 

Slice the ham thin, and lay it in warm water for a few 
moments, or longer if salty. Put into a hot skillet and fry 
quickly. Take out the ham, break the eggs into a saucer, 
slip them unbroken into the drippings, cook a moment or 
two, and place on the ham in a well-heated dish. 

BROILED HAM. 

Cut the slices very thin, lay them in boiling water for fif- 
teen minutes, wipe dry, roll with a rolling-pin, and cook 
quickly in a hot skillet. Put it on a well-heated dish, and 
pour melted butter, pepper, and salt over it. Serve at once. 

DEVILED HAM. 

Chop cold ham very fine, mix with one pint of the meat 
half a cupful of melted butter, one table-spoonful of salad 
oil, one table-spoonful of ground mustard, the yelk of one 
egg well beaten, a little pepper. Mold for table, garnish 



The Neiv Kentucky Home Cook 'Book. 



63 



with sliced lemon, or spread on bread sliced thin and but- 
tered. 

DRESSING FOR SANDWICHES. 

Beat thoroughly the yelk of one egg, add half a tea-cup- 
ful of vinegar ; boil until thick, then add half a tea-spoonful 
of mixed mustard, half a tea-spoonful of celery-seed, sufficient 
minced ham to make it thick enough to spread on thin slices 
of buttered bread. 

TURKEY DRESSED WITH OYSTERS. 

Wash the turkey carefully, rubbing it well inside and 
out with salt; place it in a pan, with one quart of water, 
salt, pepper, and one table-spoonful of butter ; cook for two 
hours, basting frequently; make a dressing of one and one- 
half pint of oysters, salt, pepper, one-fourth of a pound of 
butter, with rolled cracker enough to bind them together. 
In putting in the dressing, be careful to fill up around the 
neck, so as to give it a good shape, and fasten up securely 
by tying a string around the neck to keep in the dressing. 
Put the liquor from the oysters in the pan, cook the turkey 
one hour longer, basting frequently. When done, take it 
up, dredge a little flour in the gravy, add half a pint of 
oysters, boil a moment, and serve at once. If the dressing 
is put in at first, the oysters will be tough, and the turkey 
will have a strong, disagreeable taste. 

BAKED TURKEY. 

Have the turkey properly dressed ; wash it carefully, rub- 
bing it inside and out with salt. Make a dressing of rolled 
cracker or bread crumbs, salt, pepper, and one-quarter of a 
pound of butter; if you wish, add a little minced onion and 
sage. Yfhen putting the dressing in the turkey, be careful 
to fill up around the neck so as to make it a good shape. 
If the turkey is not very fat, before rubbing on the salt or 
putting in the dressing, pour boiling water over it, to plump 



64 



The New Kentucky Home Cook Book. 



it. If the turkey is young and tender, allow ten minutes to 
the pound for cooking; if old and tough, let it cook longer. 
Put it in a pan, with one quart of water and salt and pep- 
per; a few slices of middling are a nice addition ; baste it very 
frequently, and cook it a nice brown all over. Take out 
the turkey ; dredge a little flour in the gravy, and boil it a 
few moments. Cut up the giblets, which must be put in the 
pan when the turkey is first put on; pour the whole into a 
gravy-bowl. Boil eggs hard ; pour part of the gravy over 
them, which is very nice, helping one egg with each slice 
of turkey. 

DRESSING FOR A TURKEY. 

Take the crumb of one large loaf of bread rubbed fine, 
two well-beaten eggs, half a tea-cupful of butter, one tea- 
cupful of celery chopped fine, one tea-spoonful of salt, and 
one of pepper. 

ANOTHER DRESSING. 

Take either bread crumbs or rolled cracker, one-fourth 
of a pound of butter, a little salt, and half a pound of seed- 
ed raisins. 

SCALLOPED TURKEY. 

Take cold turkey, white and dark meat, cut in small 
pieces, and rolled cracker or bread crumbs; grease the dish 
with butter, put in a layer of crumbs, and then a layer of 
turkey; salt, pepper, and bits of butter; fill up the dish in 
this wa3 r , finishing with the crumbs on top, with a little 
more butter; pour water or some of the gravy over it; 
bake half an hour. A little of the dressing mixed in is 
very nice. 

TURKEY HASH. 

Cut the turkey into small pieces, and put them into a 
stew-pan, with one pint of water, salt and pepper; add the 
dressing and gravy left; boil twenty minutes; if too thick, 
add more boiling water; if too thin, put in one dessert- 



The New Kentucky Home Cook Book. 



65 



spoonful of flour mixed smoothly in a little cream. Have 
ready pieces of bread nicely toasted; pour the hash over 
them, and serve at once. 

DEVILED TURKEY. 

Take the legs and wings of the turkey, joint them, put 
them into a baking-pan, with half a pint of water, salt, pep- 
per, one table-spoonful of butter, one tea-spoonful of made 
mustard, and a little of the dressing may be added ; cook 
fifteen or twenty minutes, and baste well and often while 
cooking. Serve hot. 

BAKED CHICKEN. 

Wash very carefully the chicken to be cooked, salt it well 
inside and out; make a dressing of either rolled cracker or 
bread crumbs, salt, pepper, one table-spoonful of butter ; fill 
the chicken well, so as to look nice and plump ; put one 
pint of water in the pan, salt, pepper, and two thin slices 
of middling; bake one hour and a half. When done, take 
it up, add a little flour to the gravy, and boil a moment. 
Serve. 

BOILED CHICKEN— EGG DRESSING. 

Wash the chicken very carefully; put it into a large 
stew-pan, with hot water enough to cover it well, and salt 
and pepper ; cook it until tender (try it by sticking a fork 
into it) ; boil three eggs until hard ; mash the yelks of two 
with one table-spoonful of butter, adding to the eggs and 
butter half a pint of the water in which the chicken was 
cooked, and salt and pepper ; cook for a few moments ; slice 
the remaining egg, and lay it over the chicken ; then pour 
over the dressing. 

FRIED CHICKEN— KENTUCKY STYLE. 

Cut the chicken up ; wash it carefully, wipe it dry, and 
roll each piece well in flour in which there are salt and pep- 
per ; fry in hot lard or middling drippings until thoroughly 



06 



The New Kentucky Home Cook Booh. 



cooked and a nice brown; cream Irish potatoes, and drop 
by the spoonful into the drippings (after the chicken lias 
been taken out) ; this browned is nice to garnish the dish 
with. Or, mush cut in slices and fried a nice brown, and 
put in the dish with the chicken, is excellent. Make the 
gravy ; take one table-spoonful of flour, put in the hot lard 
or drippings, stir it well, cook a moment, then add one 
quart of sweet milk, and pepper and salt; stir it constantly, 
and boil for a moment; serve either in a gravy-bowl or 
poured over the chicken. 

BROILED CHICKEN. 

When the chicken is dressed, cut it down the back ; take 
a rolling-pin and roll it well, so it will lie flat; put it in a 
broiler and cook, having the underside toward the fire; 
turn it frequently and cook quickly. When done, put it in 
a pan, with butter, pepper, and salt ; set it in the oven a 
moment to melt the butter ; baste well ; serve hot. If you 
wish, put the chicken in a pan, with very little water, a 
table-spoonful of butter, and salt and pepper, the under side 
of the chicken up; cook quickly, basting often; just after 
it is nicely browned, add another spoonful of butter. Serve 
at once. 

ANOTHER WAY TO BROIL A CHICKEN. 

Put two slices of bacon in a skillet ; put in the chicken, 
with salt and pepper; cover closely. with a pan, and put a 
flat-iron on the pan ; set it on the back of the stove to cook 
slowly ; turn it over' when brown on one side ; when thor- 
oughly done, pour over it melted butter, salt, and pepper. 

Mrs. America Howe. 

KENTUCKY CHICKEN, WITH OYSTERS. 

Wash the chicken well, and salt it inside and out ; fill the 
chicken with one quart of oysters, well seasoned with salt, 
pepper, and one heaping table-spoonful of butter ; put it in 



The New Kentucky Home Cook Book. 



07 



a bucket, and cover it closely ; set the bucket in a kettle of 
boiling water, and boil one hour and a half, or until tender. 
Take it out, add to the gravy in the bucket one hard-boiled 
egg mashed. Do not put any water in the bucket. When 
the chicken is done, it will be a light brown. 

Mrs. Hugh Bieebower. 
CHICKEN PIE. 
When the chicken has been cut up and well washed, put it 
into a sauce-pan, with water enough to cover it, adding salt, 
pepper, and a heaping table-spoonful of butter ; boil it until 
tender'; make a good pie-crust, line a pan with it, put it in 
the oven, and bake quickly a light brown ; then put in the 
chicken, dredge a little flour over it, pepper and salt ; pour 
in the water in which it was cooked, put on the top crust, 
and bake. Many add sliced Irish potatoes, slices of mid- 
dling, or dumplings made of the pie-crust cut in strips and 
laid in with the chicken. 

CHICKEN PUDDING. 

Cut up the chickens, and parboil them until tender ; take 
six eggs, one quart of sweet milk, salt, and enough flour to 
make a thin batter; grease a pan with lard, lay in the 
chicken, season it with salt, pepper, and one heaping table- 
spoonful of butter; pour over the batter, and bake one 
hour. Veal or beef makes a nice pudding, prepared in the 
same way. The batter need not be so rich, requiring no 
butter. Cut slices of ham, after it is not fit to appear upon 
the table, make a batter as directed above, put on the ham, 
and bake in a pan. 

CHICKEN STEWED WITH GREEN CORN. 

Cut up the chicken, and season it well with salt and pep- 
per; have green corn cut off the cob; put a layer of chicken 
in the bottom of a stew-pan, then a layer of corn, and so on 
until all the chicken is in; sprinkle in salt, pepper, and 



68 The New Kentucky Home Cook Book. 



parsley minced fine, one heaping table-spoonful of butter; 
cover with water ; put on a paste, with slits cut in it. Let 
it boil one hour. When done, lay the crust in a deep dish, 
dip out the chicken and corn, putting them in the crust; 
stir in the gravy a thickening of milk and flour ; when this 
boils up, pour it over the corn and chicken. 

PRESSED CHICKEN. 

Take one pair of chickens, and cut them uj) and season 
with salt and pepper ; boil them in as little water as possible 
until they begin to fall to pieces; then scrape from the 
bones, leaving the white meat rather coarse, the dark meat 
rather fine. In the meantime let the liquor simmer down, 
then return the chicken to the pot, add one package of gel- 
atine and a very little caraway-seed; take it from the fire, 
and pour into a bowl or pan, with a plate for a weight. Put 
it in a cool place. Slice for use. Mrs. Watts Cooke. 

FRICASSEED CHICKEN. 

Cut up the chicken, and wash it carefully; put it into a 
stew-pan, with just water enough to cover it; cook it slowly 
until tender. Take out the chicken ; add to the liquor a 
few grains of allspice, half a lemon, part of the peel grated, 
half a carrot chopped fine, a little parsley, a little ham 
chopped fine, red and black pepper, salt. Koll the pieces 
of chicken in cracker crumbs, dip in the prepared liquor, 
then roll again in the crumbs. Fry in hot lard. 

CHICKEN PUDDING WITH RICE. 

Cut up the chicken in small pieces, parboil it until tender, 
and season well with salt and pepper. Boil one pound of 
rice until soft, butter it while hot, and add half a pint of 
sweet milk ; when nearly cold, add three well-beaten eggs. 
Put in a dish alternate layers of rice and chicken ; put it in 
the oven, and bake half an hour. 



The Xew Kentucky Home Cool- Booh. 



69 



CHICKEN PATES. 

Line small pate-pans with puff-paste, and bake in a quick 
oven : stir minced chicken, well seasoned, into a good white 
sauce, and beat all well together; fill the shells, and bake 
in the oven until slightly browned. Serve at once. The 
remains of cold fowls, game, or veal may be served the same 
way. Mrs. C. E. Tabb. 

CHICKEN FOR SUPPER. 

Boil a chicken in as little water as possible until the meat 
falls from the bones ; chop it very fine, and season highly 
with salt and pepper; put into the bottom of a mold some 
slices of hard-boiled eggs, then a portion of the chicken, 
then sliced egg, and so on until the mold is full. Boil the 
chicken-water down to a cupful, season it, and pour it over 
the chicken. Let it stand on ice six or eight hours for the 
jelly to congeal. If there is any fear that it will not be 
firm enough, soak a little gelatine, and add it to the stock. 

Mrs. A. A. Maxxex. 

ROAST DUCK. 

Have the duck properly dressed, lay it in salt and water 
for two or three hours, wash it carefully in cold water, and 
wipe it dry iuside and out. Make a dressing of bread 
crumbs or rolled cracker, very little salt, pepper, one table- 
spoonful of minced onion, and one table-spoonful of butter. 
Put the duck into the baking-pan, with one pint of water, and 
cook one hour and a half, basting frequently. Two or three 
slices of middling laid in the pan while cooking is very nice. 
Take up the duck, put it on a well-heated dish, add one 
table-spoonful of flour to the gravy, and cook until brown. 
If too thick, add boiling water, and do not put in the flour. 
Whole onions put in the pan and baked with the duck make 
a nice garnish for the dish when served. 



70 



The New Kentucky Home Cool: Booh. 



GOOSE 

Is cooked and dressed in the same manner as duck, letting 
it bake longer, and adding a little more onion and a tea- 
spoonful of powdered sage to the dressing. 

BROILED BIRDS. 

Have the birds carefully dressed, cut them down the back, 
lay in salt and water one hour, wash them well, put into a 
broiler before a quick fire, turn them frequently. Have 
ready a pan of melted butter, pepper, and salt to baste them 
with. After cooking, put them in the dressing, set them in 
the stove for a few moments, basting well. Serve hot. Or, 
put the birds into a pan, the under side up, very little water, 
salt and pepper, a dessert-spoonful of butter for each bird. 
After they have cooked twenty minutes, turn them over, 
brown nicely, baste constantly. Serve at once. 

ROASTED BIRDS. 

Dress and wash the birds, prepare dressing as for chick- 
ens, fill the birds, put them into a pan, cook quickly in a hot 
oven, sprinkle with salt, baste with butter and water until 
nicely browned. 

BIRDS DRESSED WITH OYSTERS. 

Prepare and cook them same as broiled birds, putting the 
liquor from the oysters instead of water. Just before serv- 
ing them, put one quart of large oysters to one dozen birds 
into the melted butter, salt and pepper ; cook five minutes. 
Serve around the birds. 

ROAST PIGEONS. 

Dress carefully, wash, and stuff as roasted birds, put them 
into a pan with a little water to keep from burning, adding 
one dessert-spoonful of butter to each pigeon ; salt and pep- 
per ; baste well ; cook three-quarters of an hour. Thicken 
the gravy with a little flour, boil for a moment, pour it into 



The' New Kentucky. Home Cook Booh. 



71 



the gravy-bowl. The pigeons should be placed closely to- 
gether on the dish. Serve at once. 

BROILED PIGEON OR SQUAB. 

Young pigeons, or "squabs," should be carefully dressed, 
split down the back, washed, and wiped dry; broiled as di- 
rected for birds. If for invalids, less butter should be used. 

STEWED RABBIT. 

After properly dressing the rabbit, lay it in salt and wa- 
ter one hour to draw out the blood; put into a stew-pan 
with water enough to cover it, boil until tender, skimming 
constantly. Make a gravy of part of the water in which 
the rabbit was boiled, one tea-cupful of sweet cream, a little 
parsley chopped fine, one table-spoonful of butter, salt, pep- 
per, and a little flour to thicken ; boil a few moments ; pour 
it over the rabbit. Serve at once. 

FRIED RABBIT. 

After the rabbit has been properly dressed and laid in 
salt and water one hour, put into boiling water, let it boil 
ten minutes, drain well ; when cold, cut it up, dip the pieces 
into beaten egg, then cracker crumbs, seasoned with salt 
and pepper. Fry in butter over a slow fire fifteen minutes. 
Boil the heart and liver, mince fine, make a gravy with a 
heaping table-spoonful of butter, one not quite so full of 
flour, add the minced heart and liver, two table-spoonfuls 
of cream; boil a moment. Serve with the rabbit very hot. 
Or, fry just as you would chicken. 

SMOTHERED RABBIT WITH ONION. 

Have the rabbit nicely dressed, lay it in salt and water 
one hour; wash carefully; put on to boil in cold water; 
cook until tender. Peel one dozen large onions, boil them 
in a skillet; when done, pour off the water and add one pint 
of sweet cream; when it comes to a boiling, thicken with 



72 



The New Kentucky Home Cook Book. 



butter rolled in flour, salt aucl pepper. Entirely cover the 
rabbit with the sauce. 

SMOKED RABBIT. 

Clean the rabbit nicely, cut off the head, wash well in 
salt and water, hang up and smoke well over a chip or cob 
Are. Do not let it hang after being smoked, or it will be- 
come hard and dry. Before cooking, wash carefully, put it 
into a pan with a little water, salt, pepper, and a table-spoon- 
ful of butter. Bake one hour, basting frequently with the 
drippings. 

BARBECUED RABBIT. 

Wash a nice young rabbit carefully, lay it in salt and 
water half an hour. Place it in a broiler, cook quickly, 
basting with butter two or three times to keep from getting 
dry. When tender and nicely browned, place it in a pan, 
season with plenty of butter, pepper, and salt ; set it in the 
stove, let it remain for ten minutes, turning it constantly 
that it may soak up the dressing. Heat thoroughly two 
table-spoonfuls of vinegar or tomato catsup, and one tea- 
spoonful of made mustard; pour it over the rabbit, baste 
well, let it stand a moment. Serve hot. 

BROILED SQUIRREL. 

Dress and lay in salt and water to draw out the blood. 
Put into a broiler, and cook quickly over a clear, hot fire. 
When done, put it on a well-heated dish, with one table- 
spoonful of butter, salt and pepper. Turn it over several 
times in the dressing, then cover with a hot dish. Let it 
stand a few moments before serving. 

MEAT CROQUETTES. 

One pound of cold meat chopped fine, half a pound of 
bread crumbs, half a pound of butter, five eggs, three tea- 
spoonfuls of chopped parsley, one small onion minced, half 



The New Kentucky Home Cook Book. 



73 



a tea-spoonful of nutmeg, pepper and salt. Pour over the 
bread crumbs enough boiling water to cover them, boil until 
perfectly smooth, break into it the yelks of two eggs, stir- 
ring all the time ; cook dry enough to ball on the spoon ; set 
aside to cool. Mix the other ingredients, add them to the 
bread crumbs, break in two eggs, work the mass until very 
light; add to the two remaining whites one whole egg, beat 
well. Make the dough into twenty croquettes, dip them into 
the beaten egg, then into the bread crumbs, drop into boil- 
ing lard, and fry to a light brown. 

Mrs. James H. Kogers. 

CHICKEN CROQUETTES. 

One solid pint of finely chopped cooked chicken, one ta- 
ble-spoonful of salt, half a tea-spoonful of pepper, one tea- 
spoonful of finely chopped onion, one tea-spoonful of parsley 
chopped fine, one pint of bread crumbs, over which pour 
one pint of the chicken broth, four table-spoonfuls of butter; 
boil until it thickens like mush, break in four eggs, stir 
well, set aside to cool; then add the chicken with the season- 
ing, mix thoroughly with a fork. When cold, make into 
shape, roll in bread crumbs, then in the yelks of three well- 
beaten eggs, then again in bread crumbs. Fry in hot lard 
to a light brown. Miss Kate James. 

FRIED SWEET-BREADS. 
Trim off all the fat, put into cold water for awhile to 
draw out the blood, boil for a few moments, lay them in cold 
water until firm, trim carefully, slice, and dip each piece in 
flour, using a fork to handle them with; dust off the flour, 
dip in beaten egg, then in grated bread crumbs, in which 
put salt and pepper. Fry in hot lard. Have ready a heated 
dish, with pieces of well-buttered toast, on which lay the 
sweet-breads. Garnish the dish with parsley. Serve at 
once. Mrs. J. IT. Tate. 



74 



Tiie New Kentucky Home Cook Book. 



SWEET-BREADS. 

Sweet-breads spoil very quickly. As soon as purchased 
they should be put into cold water for one hour, then into 
salted boiling water and boiled twenty minutes. When 
thoroughly done, throw into cold water for a few moments. 
Trim them nicely, removing the skin and little pipes; put 
them in a cool place until ready to cook. Veal sweet-breads 
are the best. 

BAKED SWEET-BREADS. 

Prepare them as above directed, put them iuto a stove- 
pan with a tea-cupful of stock, or hot water, two or three 
slices of salted pork, a few sprigs of parsley laid on the 
sweet-breads, bake for twenty minutes. Have ready some 
small slices of bread fried in a little hot butter in the center 
of a well-heated dish, on which place the sweet-breads. Serve 
with tomato sauce. Mrs. C. E. Tabb. 

SWEET-BREAD FRITTERS. 

After they have been properly dressed, parboiled, and cut 
into good shapes, half an inch thick, season with salt and 
pepper, dip them into beaten egg, then into cracker crumbs. 
Fry in boiling lard. Serve with French peas. 

STEWED SWEET-BREADS AND PEAS. 

Prepare as for frying, put them in a little water, stew for 
a few moments until tender ; add a little salt and pepper, a 
tea-spoonful of butter, and a dessert-spoonful of cream, for 
each sweet-bread. Let them simmer in this dressing for five 
minutes. Have ready cooked and seasoned the peas, put 
them in the center of a dish, place the sweet-breads around 
them. Serve immediately. Mrs. J. H. Tate. 

BROILED SWEET-BREADS. 

Parboil until done, cut into good shapes, half an inch 
thick, spread a little butter, on each piece, place them on 



The New Kentucky Home Cook Book. 75 

the gridiron, put before a clear fire, turning first oue side 
then the other, uutil richly browned. Have peas, cauli- 
flower, or asparagus, in the center of a well-heated dish, 
place the sweet-breads around, or serve with tomato sauce. 

Mrs. C. E. Tabb. 

SWEET-BREADS WITH MACARONI. 

Two pounds of sweet-breads, half a pound of macaroni, 
one small onion, two table-spoonfuls of butter, a little minced 
parsley, salt, and pepper. W ash the sweet-breads, lay them 
in salt and w T ater a few moments ; stew them, with the onion 
cut iuto small pieces, in one pint of cold water a little salt 
until done. Break the macaroni into small bits, cook 
slowly in the water in which the onion and sweet-breads 
were cooked, until tender; stew in a pan set in hot water; 
chop the sweet-breads, stir the butter into the macaroni, 
add the sweet-breads, pepper, salt, and parsley ; cover close- 
ly, leave a few moments. Serve in a deep dish. 

Mrs. J. H. Sogers. 



MEAT SAUCES. 



SAUCE REM ON LADE. 

Given to Mrs. William Massie, at Hotel Belle Vue, Munich. 

Put the yelks of four eggs into a bowl, with half a tea- 
spoonful each of salt and pepper, beat in olive-oil until it 
thickens, then pour in tarragon vinegar and oil alternately 
until half a liter (half a pint) has been used ; chop fine five 
eschalots, one table-spoonful of capers, five small cucumber 
pickles, a little tarragon and spinach, beat them together 
(with a table-spoonful of mustard) into the prepared sauce. 
Add the juice of half a lemon and a little Cayenne pepper, 
as this sauce should be piquant. Excellent for cold chick* 
en, or meats. 



76 



The New Kentucky Home Cook Book. 



MAITRE D'HOTEL SAUCE. 

Butter the size of an egg, juice of half of a small lemon, 
two or three sprigs of parsley chopped very fine, pepper, 
and salt ; mix all together, spread over any broiled meat or 
fish, and set in the oven for a few moments that the butter 
may penetrate the meat. This sauce is excellent over beef- 
steak, fish, or boiled meat, Mrs. A. A. Manned. 

BECHAMEL SAUCE. 

Butter the size of an egg, one even table-spoonful of flour. 
Keep it white. Put in a cupful of strong hot veal stock, a 
cupful of boiling cream, a little nutmeg ; let it simmer, stir- 
ring for a few moments, strain it, and it is ready for use. 

Mrs. A. A. Maxxex. 

CHICKEN SAUCE FOR BOILED FOWLS. 

Butter the size of an egg in a bright sauce-pan ; when it 
bubbles, add one table-spoonful of flour, cook it, add a little 
less than one pint of boiling water; when smooth, take it 
off the fire ; add the beaten yelks of two or three eggs, pep- 
per, salt, and a few drops of lemon juice. 

Mrs. A. A. Maxxex. 

DRAWN BUTTER SAUCE. 

Pat butter the size of a small egg into a stew-pan ; when 
it bubbles, add one table-spoonful of flour, stir with an egg- 
whip until the flour is cooked without coloring. Mix in 
well a half pint of water, or white stock ; strain it through 
a sieve, stir in one tea-spoonful more of butter cut in pieces. 
This makes one pint of sauce. Mrs. A. A. Maxxex. 

BOILED EGG SAUCE. 

Add to half a pint of drawn butter sauce three hard- 
boiled eggs chopped not too fine. Pickle sauce can be made 
in the same way, substituting finely chopped cucumber 
pickle for the eggs. Mrs. A. A. Maxxex. 



The New Kentucky Home Cook Book. 



77 



MINT SAUCE FOR ROAST LAMB. 

Two table-spoonfuls of mint chopped fine, one table-spoon- 
ful of powdered sugar, a salt-spoonful of salt, half a tea- 
cupful of vinegar. Mix vinegar, sugar, and salt together, 
then add the mint. Set in a cool place for fifteen minutes 
before serving. It is best to lay the mint in ice water for 
an hour before using, as this makes it fresh and tender. 

Mrs. L. C. Dimmitt. 

SAUCE HOLLANDAISE. 

Put butter the size of a small egg into a sauce-pan; 
when it bubbles, stir in with an egg- whisk one even table- 
spoonful of flour; when well cooked, stir in a half pint of 
boiling water or stock. When it boils,- take it off the fire, 
stir in gradually the beaten yelks of four eggs; return to 
the fire for a moment to set the eggs, not allowing it to boil. 
Take it off again, stir in a little lemon juice, fresh butter 
(the size of a walnut) cut into small pieces, beat all togeth- 
er with the egg-whisk. A nice sauce for boiled fish. 

Mrs. A. A. Mannen. 
OYSTER SAUCE. 

Make a drawn butter sauce, add a few drops of lemon 
juice or vinegar. Drain the oysters from their liquor, add 
to the drawn butter, let all come to a boiling. To be poured 
over the fowl or fish when served. This sauce is much 
better made with part cream when the acid is omitted. 

Mrs. C. E. Tabs. 

TOMATO SAUCE. 

One quart can of tomatoes, two or three cloves, a little 
parsley, a few pepper-corns, one small onion, one table-spoon- 
ful of flour, one table-spoonful of butter. Put the tomatoes 
Avith all the ingredients (except the flour and butter) over 
the fire, and cook for twenty minutes, then strain through a 
sieve. Put the butter into a stew-pan ; when it bubbles, stir 



78 



The New Kentucky Home Cook Book. 



in the flour; let it cook a few moments, stirring constantly, 
then pour in the tomatoes. When well mixed it is ready 
for use. Mrs. C. E. Tabb. 

WHITE SAUCE. 

One tea-cupful of milk, heated to the boiling point in a 
custard-kettle, one heaping tea-spoonful of corn starch wet . 
with a little cold milk, salt and pepper, one table-spoonful of 
butter, a little chopped parsley. Stir the corn starch into the 
boiling milk ; when it thickens, add the butter, pepper, salt, 
and parsley. This is a delicious sauce for steamed or stewed 
oysters. Make a little thicker for oysters than for meats. 

Mrs. C, E. Tabb. 

A FINE SAUCE FOR MUTTON. 

One tumblerful of currant jelly, one tumblerful of tomato 
catsup, one tea-cupful of brown sugar, one tumblerful of 
wine, a wine-glassful of brandy, and half a pint of the mut- 
ton gravy after the oil has been skimmed off. Add a little 
ground spice, thicken with very little flour. 

Mrs. Robinson, Lexington, Ky. 

HORSE-RADISH SAUCE. 

Three table-spoonfuls of grated horse-radish, two table- 
spoonfuls of sugar, five table-spoonfuls of vinegar. Put all 
in a tumbler, and fill to the top with cream. This sauce is 
nice with any fresh meat. Mrs. Robinson, Lexington. 

MUSHROOM SAUCE. 

Have perfectly fresh mushrooms, take off the stems, skin 
them, put them into a sauce-pan, with water to cover well. 
Cook until tender, drain off the water, being careful not to 
break them. Add two heaping table-spoonfuls of butter 
with one tea-spoonful of flour rubbed into it, one pint of 
sweet cream, a little salt, very little nutmeg, one blade of 
mace ; boil until it thickens. Serve with boiled or broiled 
chicken. Mrs. L. C. Dlmmitt. 



The New Kentucky Home Cook Book. 



79 



JELLY SAUCE. 
Yelks of two hard-boiled eggs, two tea-spoonfuls of made 
mustard, one tea-spoonful of butter, two table-spoonfuls of the 
gravy in which the meat was cooked, two table-spoonfuls of 
acid jelly, one small cucumber cut fine. A delicious sauce 
for any kind of meat. 

PEPPER SAUCE. 
Fill a pint bottle one-third full of small green or red 
peppers; if they cannot be got, take larger ones and cut 
into small pieces. Add one tea-spoonful of salt, two table- 
spoonfuls of sugar; fill the bottle with the best cider vine- 
gar. Let it stand several days before using. Excellent 
with soup, fish, or cold meats. 

ANCHOVY SAUCE. 
To one-half pint of drawn butter add three table-spoonfuls 
of essence of anchovy and one table-spoonful of lemon juice. 

CAPER SAUCE. 

Make a drawn butter sauce, while hot add three table- 
spoonfuls of capers, one table-spoonful of lemon juice, one 
table-spoonful of essence of anchovy. 

SHRIMP SAUCE. 

To a drawn butter sauce add half a pint of canned 
shrimps, cut in pieces not too fine, a very little lemon juice, 
a little Cayenne pepper. Mix well, and it is ready for use. 



CATSUPS AND SAUCES. 



TOMATO CATSUP. 

Take three gallons of ripe tomatoes, cut out the blemishes, 
scald and strain through a cloth, not allowing the pulp to 
press through. To ten pints of juice add two pints of vine- 
gar, three table-spoonfuls of salt, five of sugar, and one pint 
of chopped onions, in a muslin bag; put it into a preserv- 
ing-kettle, and boil to one quart, or thick as boiled custard. 
Just before taking it off the fire, stir in half a tea-spoonful 
each of ground cloves, mace, allspice, cinnamon, and black 
pepper, one-fourth of a tea-spoonful of Cayenne pepper, and 
one tea-spoonful of Lexington mustard. Bottle it while hot, 
putting a tea-spoonful of salad oil in each bottle, and seal. 

Mrs. M. H. McConnell. 

TOMATO CATSUP. 
Boil one bushel of tomatoes until soft, strain them through 
a fine sieve ; add one-half gallon of vinegar, half a pint of 
salt, two ounces of ground cloves, one-fourth of an ounce of 
allspice, one-fourth of an ounce of Cayenne pepper, three ta- 
ble-spoonfuls of black pepper, and five, heads of garlic peeled 
and separated; mix well, and boil until reduced to one-half; 
then bottle without straining. Mrs. J. B. Huston. 

CUCUMBER CATSUP. 

Pare and grate the cucumbers. To one quart of cucum- 
bers add three large onions grated, one tea-spoonful of salt, 
and one tea-spoonful of ground pepper; drain through a 
sieve; measure the juice, and add the same quantity of vin- 
egar. It must be closely sealed, as it is hard to keep. 

Mrs. Julia Chenoweth. 

(SO) 



TJie New Kentucky Home Cook Book. 81 



MIXED CATSUP. 

Take three dozen large cucumbers and one peck of green 
tomatoes sliced ; sprinkle salt over them, and let them stand 
overnight ; then slice six large onions and one dozen bell- 
peppers ; grind all together in a sausage-grinder, squeeze dry 
with the hands, and add one table-spoonful of ground black 
pepper; put in self-sealing jars, fill them half full with the 
ingredients, then fill up with pure cider vinegar. 

Mrs. L. C. Dimmitt. 

RED CATSUP. 

To half a bushel of peeled tomatoes add one quart of good 
cider vinegar, two pounds of brown sugar, two small boxes 
of mustard, two ounces of allspice, one-half ounce of cloves, 
two tea-spoonfuls of red pepper, one-half pound of salt, 
twenty cloves of garlic, and one handful of peach-tree leaves. 
Boil all together for four hours, and then strain. If not 
thick enough, boil longer, stirring constantly to prevent 
sticking to the kettle. Bottle while hot, and seal. 

Mrs. Downing, Lexington, Ky. 

FRENCH CATSUP. 

Take one dozen cucumbers, two dozen green tomatoes, two 
dozen onions, one dozen green peppers, two heads of cab- 
bage ; chop all very fine, drain in a colander, and press out 
all the water with the hands » mix all together well, and 
season highly with mustard and cloves. 

Miss Fannie Brodrick. 

TOMATO CATSUP. 

Slice and boil ripe tomatoes until soft, press out the juice, 
put it on a brisk fire, and boil four gallons at once; add four 
table-spoonfuls of salt, one level table-spoonful of mace, one 
tea-spoonful of Cayenne pepper, half a tea-spoonful of oil 
of cloves, and one quart of pure cider vinegar ; a little sugar 
may be added if desired. Boil it until thick, and bottle it 
and seal it while hot. Mrs. H. C. Ashton. 

6 



82 The New Kentucky Home Cook Book. 



WALNUT CATSUP. 

Take fifty tender white walnuts that can be easily pierced 
with a pin ; mash and put them in a gallon of vinegar ; boil 
it down to three quarts and strain it; add half an ounce of 
ground allspice, half an ounce of mace, quarter of an ounce 
of cloves, and half a tea-spoonful of black pepper to each 
quart; boil it twenty minutes, skimming it well. Bottle it, 
and seal up hot. Mrs. W. S. Moores. 

CURRANT CATSUP. 

Take five pounds of stemmed currants mashed through a 
sieve, three pounds of brown sugar, two table-spoonfuls of 
allspice, two of cloves, two of cinnamon, one table-spoonful 
of black pepper, a pinch of salt, and one quart of vinegar; 
mix all together, and stir well ; then put in a preserving- 
kettle, and boil half an hour. Bottle, and seal tightly. 

CHERRY OR PLUM CATSUP. 

One peck of cherries, damsons, or plums, three pounds of 
brown sugar, three half-pints of good vinegar, one-fourth of 
an ounce of ground mace, and one-fourth of an ounce of 
cloves; boil two hours, then take out the fruit; boil the 
sirup half an hour, and pour over the fruit. Seal up hot. 

Mrs. Julia Chexowetii. 

TOMATO SAUCE. 

Take twelve large ripe tomatoes, and peel and slice them ; 
chop fine four sweet peppers, ripe or green, and two onions ; 
place all together in a preserving-kettle, adding one table- 
spoonful of salt, two of sugar, and a pint of vinegar; simmer 
two hours, or until quite thick. Bottle, and seal. 

Mrs. B. Hurt. 

COLD TOMATO SAUCE. 

Take a half peck of ripe tomatoes, peel and drain through 
a colander twenty-four hours, then mash them, add one tea- 
cupful of sugar, salt to taste, one small tea-cupful of white 



The Neiv Kentucky Home Cook Book. 83 



mustard-seed, four table-spoonfuls of horse-radish grated, 
two dozen stalks of celery chopped fine or one-half ounce 
of celery-seed, two table-spoonfuls of ground black pepper 
or one of black and one of red, and one quart of strong 
vinegar cold ; stir well. Bottle, and seal. 

Mrs. George Suxser. 

CHILLI SAUCE. 

Twenty-four ripe tomatoes peeled and cut fine, eight onions 
and six green peppers chopped fine ; put them in a porcelain 
kettle, and add eight coffee-cupfuls of vinegar, one tea-cupful 
of Lexington mustard, eight table-spoonfuls of sugar, and 
one ounce of cinnamon in sticks (take out when done), one 
ounce of ground allspice, two ounces of cloves, one grated 
nutmeg, and salt to taste. Boil two hours, or until thick. 
Bottle, and seal. Mrs. Amanda Trueman. 

CHILLI SAUCE. 

Twenty-four large ripe tomatoes peeled and chopped fine, 
or enough small ones chopped fine to make a gallon, eight 
green bell-peppers, and four large onions; chop all fine, 
then add a dessert-spoonful of cloves, one of ginger, one of 
cinnamon, one of grated nutmeg (use the ground spices), 
eight table-spoonfuls of brown sugar, six of salt (not heap- 
ing), and eight coffee-cupfuls of vinegar. Boil all together 
until tolerably thick. Just before taking up, add one tea- 
spoonful of celery-seed. Mrs. L. C. Dimmitt. 

CHILLI SAUCE. 

One gallon and a half of ripe tomatoes, measured after 
being peeled and cut in small pieces, two pints of onions, 
three pods of red pepper chopped fine, eight table-spoonfuls 
of salt, ten table-spoonfuls of sugar, one of cinnamon, and 
one of ginger, one tea-spoonful of mace and one of cloves, 
and a handful of horse-radish grated; put all, except the 
spices, into a porcelain kettle, and boil until reduced to 



84 The JSfetv Kentucky Home Cook Booh. 



one-half, or quite thick ; add the spices five minutes before 
taking up. Put in jars while hot, and seal. 



Slice one peck of green tomatoes, sprinkle them with a 
little salt, put them in a basket or bag and let them drain 
overnight; peel and slice two dozen large white onions, 
sprinkle them with a little salt, and let them drain over- 
night, separate from the tomatoes. Put in alternate layers 
in a porcelain kettle, adding one ounce of whole cloves, one 
of black mustard-seed, half an ounce of black pepper, three 
pods of red pepper cut in small pieces, and one box of 
ground mustard; cover well with good vinegar, and boil 
hard for twenty minutes. . Mrs. Bruce. 



Mrs. M. H. McConnell. 



BURNET HOUSE SAUCE. 




PICKLES. 



In making pickles, use none but the best cider vinegar, 
it being not only the most wholesome but it will preserve 
pickles or catsups a longer time than any other. Use a 
porcelain kettle, but if a brass one is used it must be scoured 
with sand or ashes, washed and wiped dry, then scoured 
with vinegar and salt ; and the pickles or catsups must be 
poured from the kettle the instant it is taken from the fire, 
or they will canker. Keep pickles in a dry, cool cellar, in 
glass or stone ware ; look at them frequently, and remove 
all soft ones. If white specks appear in the vinegar, drain 
off and scald, adding a tea-cupful of sugar to each gallon, 
then pour again over the pickles. A little horse-radish and 
a few cloves assist in preserving the life of the vinegar. If 
put in large stone jars, invert a saucer or plate over the top 
of the pickles to keep them well under the vinegar. Xever 
put pickles in any thing that has held any kind of grease, 
and never let them freeze. The nicest way to put up pickles 
is bottling, sealing while hot, and keeping in a cool, dark 
place. Use a cask or large stone jars for pickles in brine, 
keep them well under, and have more salt than will dissolve, 
so that there will always be plenty at the bottom of the ves- 
sel. The brine for pickles should be strong enough to bear 
an egg. Make it in the proportion of a heaping pint of 
coarse salt to a gallon of water. In scalding cucumber 
pickles to green them, use cabbage, grape leaves or grass, 
covering the bottom, sides, and top of the kettle, and a large 
table-spoonful of pulverized alum to a gallon ; it will assist 
in greening and render them crisp and tender. In scalding 

(85) 



86 



Tlie New Kentucky Home Cook Book. 



pickles always use weak vinegar, mixing about half water 
and half vinegar. Pickles should never boil when greening, 
but only simmer, or keep scalding hot, until green. Pickles 
are not very wholesome, even when made with the greatest 
care, but if they must be eaten, it is best to make them at 
home, as those sold in market are often colored a beautiful 
green with sulphate of copper, which is a deadly jDoison; or 
cooked in brass or copper vessels, which produces the same 
result in an indirect way. Always use pure cider vinegar, 
and as heating weakens vinegar it should only be brought 
to a boiling point and immediately poured on the pickles. 
Keep pickles from the air, and see that the vinegar is at 
least two inches over the top of the pickles in the jar. A 
dry wooden spoon should be used in handling pickles. Vin- 
egar prepared in the spring, by putting in spices and keep- 
ing in the sun until fall, is the best for pickling. 

To Prepare Greex Pickle Vinegar. — Take two gal- 
lons of vinegar, one pint of black mustard-seed, four ounces 
of ginger, three ounces whole allspice, one ounce of cloves, 
four ounces of whole black pepper, one ounce of celery- 
seed, three pounds of brown sugar, two handfuls of scraped 
horse-radish, one handful of garlic, three sliced lemons. 
Prepare in May, and sun all summer. 

Yellow Pickle Vinegar. — Take two gallons of pure 
cider vinegar, one pint of black mustard-seed, one pint of 
white mustard-seed, two ounces of ground mustard, four 
ounces. of white ginger, three ounces of black pepper, three- 
ounces of allspice, one ounce of mace, one ounce of cloves, 
two ounces of tumeric, one large handful of horse-radish, 
one dozen onions, one level table-spoonful of salt, one gill 
of celery-seed, six lemons, five pounds of sugar. This should 
be mixed in the spring, and set in the sun three months, or 
all summer. 



The New Kentucky Home Cook Book. 



87 



CUCUMBER PICKLES. 

Take cucumbers fresh from the vine, put them in strong 
salt water for forty-eight hours ; then put them iu a wooden 
vessel with a layer of grass or grape leaves at the bottom. 
To five gallons of cucumbers put a fourth of a pound of 
pulverized alum, one tea-cupful of whole black pepper, the 
same of black mustard-seed, and a handful of horse-radish 
sliced. Sprinkle the alum and spices through the cucum- 
bers with a layer of the grass or grape leaves on top. Boil 
vinegar and water, mixed about half and half, or vinegar 
off of old pickles will do, and pour over while boiling 
enough to cover them well ; let stand until next day, then 
pour the vinegar off, boil it and pour over again. Repeat 
this for three mornings, then put the cucumbers in stone 
jars, with one table-spoonful of pulverized alum, a fourth 
of a pound of whole black ])epper, a fourth of a pound of 
black mustard-seed, a handful of sliced horse-radish, one 
large pod of red pepper or two small ones, and five pounds 
of brown sugar, all sprinkled through the cucumbers. Then 
pour over cold enough of good cider vinegar to cover them 
well, and tie up closely. Will be ready for use in ten days. 

Mrs. James H. Hall. 

CUCUMBER PICKLES. 

If small cucumbers are used, put them into brine that 
will bear an egg, for three days ; but if large, keep in eight 
days. Then wash in cold water and put into a porcelain 
kettle with grape, horse-radish, or cabbage leaves, putting a 
layer of leaves and a layer of cucumbers, and one table- 
spoonful of pulverized alum to each gallon of cucumbers. 
Cover with vinegar equally mixed with water, set on a slow 
fire and scald for one hour — do not let them boil. If they do 
not green, put in a table-spoonful of pulverized saltpeter, and 
add more leaves. When they are greened nicely, wipe dry 



88 



The New Kentucky Home Cook Book. 



and place in a jar. To one gallon of cider vinegar add one 
pound of brown sugar and let it come to a boiling ; take one 
ounce of cinnamon bark, one-half ounce of cloves, two roots 
of horse-radish sliced, one pod of red pepper cut in pieces. 
Sprinkle the spices through the cucumbers, and pour the 
boiling vinegar over them, and tie up while hot. 

Mrs. Amanda Thermal 

SPICED CUCUMBER PICKLES. 

Two and a half gallons of apple vinegar, five pounds of 
brown sugar, one pound of white mustard-seed, one box of 
Lexington mustard, one-half pound of black pepper, two 
ounces of cloves, two ounces of celery-seed, two ounces of 
allspice, two nutmegs grated ; boil all together in a half gal- 
lon of the vinegar, then add the remainder of the vinegar 
and one pound of scraped horse-radish, one-half dozen sliced 
lemons, two dozen onions sliced and sprinkled with salt and 
drained a day. If the cucumbers are fresh from the vine 
let them lay in strong salt-water twenty-four hours, then 
wipe dry and drop them in plain vinegar and let them stay 
two weeks, then drain for a day and put in the spiced vine- 
gar. Mrs. Dr. Joshua Barnes, sr. 

CUCUMBER PICKLES. 

If the cucumbers are direct from the vines, lay them in 
brine twenty-four hours, then scald in weak vinegar or half 
vinegar and water. To one gallon of cucumbers take one 
pint of sugar, vinegar enough to cover them, one ounce of 
white mustard-seed, one pod of red pepper, one-half ounce 
of nutmeg, one ounce of celery-seed ; boil all together and 
pour it over the cucumbers. Tie up while hot. 

Mrs. Abner Hord. 

CUCUMBER PICKLES. 

Lay the cucumbers in brine two or three weeks, or until 
it may be convenient to use them ; then take out of brine, 



The New Kentucky Home Cook Book. 



89 



drain, and lay in water for a day and night, changing the 
water once. Take two pints of vinegar, if very strong ; if 
not, three, and one pint of water; scald the cucumbers in 
this, and let them stay in it for two weeks, then take out, 
drain, and pack in a jar. Sprinkle grated horse-radish and 
black mustard-seed on each layer of cucumbers. Take suf- 
ficient vinegar to cover them, make it very sweet, and boil in 
it one ounce each of cloves, white mustard-seed, sliced gin- 
ger, coriander-seed, and mace, a tea-cupful of black pepper, a 
few pods of red, which must be laid in brine a few days. 
Pour the vinegar over the cucumbers boiling hot. This 
vinegar, with some fresh added, will be good for two years. 

Mrs. A. N. Tate, Virginia. 

CUCUMBER PICKLES. 

To two gallons of good cider vinegar add six and a half 
ounces each of black pepper, ginger, and allspice, three 
and one-fourth ounces of mace, three and one-fourth ounces 
of celery-seed, three and one-fourth ounces of tumeric, four- 
fifths of a pint of black mustard-seed, four-fifths of a pint 
of white mustard-seed, six and a half pounds of brown su- 
gar, five fresh lemons sliced and the seeds taken out, a little 
garlic, a few cloves, and a handful of dried horse-radish. 
Bruise the spices before putting in the vinegar. Put the 
tumeric in a muslin bag. Prepare this vinegar in June, 
put it in a stone jar or jug, and set it*in the sun on a plank 
floor until fall. After the cucumbers are prepared for pick- 
ling, boil them in plain vinegar. When cold and well 
drained, drop them into the spiced vinegar. 

Mrs. Paxton Marshall. 

SLICED CUCUMBER PICKLES. 

Peel the cucumbers and slice as for the table, sprinkle 
with salt as you place them in jars. Allow one-third on- 
ions (small white ones sliced), sprinkle with salt, and lay in 



90 



The New Kentucky Home Cook Book. 



separate jars; let them stand six or eight hours, drain 
through a colander, then place them back in the jars, mix- 
ing the onions with the cucumbers. Sprinkle all kinds of 
spices between the layers. Pour enough cold vinegar over 
to cover them well. Mrs. J axe Andrews. 

SLICED CUCUMBER PICKLES. 

Pare the cucumbers and slice them lengthwise the fourth 
of an inch thick, mix a few slices of onions with the cucum- 
bers, salt them and let stand one day and night, then ^\ ash 
in cold water, wipe dry, and put in jars. To each quart 
add one tea-spoonful of powdered alum and one of ground 
black pepper. Pour over cold vinegar enough to cover well. 

Mrs. James H. Hall. 

TO MAKE OVER BOUGHT PICKLES. 

To make one gallon, take enough cucumbers out of vine- 
gar, and add eight medium-sized onions; slice the onions, 
and let them soak in salt-water all night; then rinse them 
ofF, and mix with the cucumbers. Put in a porcelain kettle 
two and a half pints of best cider vinegar, one pound of 
brown sugar, half an ounce of tumeric, half an ounce of 
cinnamon, half an ounce of cloves, one table-spoonful of 
black and one of white mustard-seed, half an ounce of cel- 
ery-seed, and a few blades of mace; then put in the cucum- 
bers and onions ; boil until the pickles are a rich citron 
color. Let them cool, and tie or seal up. Delicious. 

Mrs. A. R Glascock. 

BOTTLED PICKLES. 

Wash and wipe half a bushel of small cucumbers, suita- 
ble for pickling; pack them close in a stone jar, sprinkle 
over them one pint of salt, and pour on them enough boil- 
ing water to cover them ; tie a cloth over the jar and let it 
stand until cold. If prepared in the evening let it stand all 
night. Drain them, and place a gallon at a time on the 



f 

The New Kentucky Home Cook Booh. 91 



stove in enough of weak vinegar to cover them, adding a 
table-spoonful of alum. Have on the stove, in a porcelain 
kettle, a gallon of the best cider vinegar, to which add one 
pint and a half of brown sugar. Have large-mouthed bot- 
tles cleansed and placed to heat on the stove in a pan of 
cold water; take one medium-sized pod of green pepper and 
one of red and slice in rings, two roots of horse-radish 
washed, scraped, and cut in small pieces, two table-spoonfuls 
of white mustard-seed, half an ounce of cinnamon bark 
broken in pieces, and one-fourth of an ounce of cloves. 
When the pickles come to a boiling, take them out and 
pack in bottles, putting in a layer of cucumbers and a layer 
of spices (a few small white onions may be added if liked) ; 
shake the bottles occasionally so as to pack tightly ; when 
they are full, cover with the boiling vinegar. Go over them 
a second time, and fill them up, in order to supply shrink- 
age, for the pickles must be entirely covered with the vinegar. 
Put in the corks, which should fit very closely. If the corks 
seem too small, throw them into boiling water; if two large, 
pound the sides with a hammer; the tighter they fit in the 
bottles, the better for the pickles. Seal closely. The easi- 
est way is to wrap a towel around the bottle to prevent 
burning the hands, and dip the corked end into the hot seal- 
ing-wax ; let it cool, and dip it the second time into the wax 
so that it may be perfectly secure. Mrs. W. S. M. 

CUCUMBER PICKLES. 

To one hundred cucumbers add one pint of salt; pour 
over enough boiling water to cover them ; tie up closely to 
keep the steam from escaping; let them stand twenty-four 
hours ; then wipe them dry, taking care not to break the 
skins; lay them in a stone jar, and pour over them boiling 
vinegar enough to cover them well. Tie them up closely, and 
they will be good for use in a few days. 

Mrs. J. Henry. 



92 The New Kentucky Home Cook Booh 



CUCUMBER PICKLES. 

Make a strong brine, heat it hot, and pour it over the cu- 
cumbers to cover them well. Let them stand a day and 
night, if they are small; if large, let them remain until they 
taste salty when cut open. Then take them out of the brine, 
wash them in clear water, drain them, and put them in a 
preserving-kettle; cover them with pure cider vinegar, add- 
ing to every gallon of the vinegar three ounces of alum, 
three pounds of sugar, four ounces of white mustard-seed, 
two ounces of cinnamon bark, two ounces of allspice, one 
ounce of mace, half an ounce of cloves, one ounce of celery- 
seed, and six very small red peppers; then place over the 
top a thick layer of grape leaves, and gradually heat for 
three or four hours, but do not boil; then remove the grape 
leaves, and put the pickles in jars while hot, covering them 
well with vinegar. Cover them with a plate until cool; 
then tie them up closely with thick paper. 

Mrs. Pad. McCarthey. 

TO KEEP PICKLES. 

"When the vinegar in pickles becomes white on the top, 
add to it a tea-cupful of whisky and two table-spoonfuls of 
brown sugar to every gallon. 

GRAPE PICKLE. 
Fill a jar with alternate layers of sugar and bunches of 
ripe, freshly gathered grapes. Cover with cold vinegar. 

Mrs. Clay Sadler. 

MARTIN EAU PICKLE. 

Gather when young and tender, wipe, and drop into strong 
brine until you wish to pickle : soak them in clear water 
twenty-four hours, then let them lie in weak vinegar twen- 
ty-four hours, and put them into a gallon jar. Slice two 
roots of horse-radish, and add one ounce of cloves, one ounce 
of allspice, one ounce of race -ginger, one ounce of celery- 



The JSfeiv Kentucky Home Cook Book. 



93 



seed, one ounce of white mustard-seed, one-half dozen small 
green peppers, and two pounds of sugar. Sprinkle these all 
through the pickle. Boil cider vinegar, and pour enough 
of it over the pickle to cover it well. Tie it up while hot, 
and it will be fit for use in two weeks. 

* Mrs. S. P. McDowell. 

ONION PICKLE. 

Sprinkle one quart of salt over one peck of small white 
onions; pour over them boiling water, and let them stand 
three or four days; then skin, wash, and pack them in jars, 
putting two small red peppers in each jar. Boil enough 
vinegar to cover them with one ounce of white mustard-seed, 
one-half ounce of celery-seed, one ounce of cinnamon bark, 
one-half ounce of mace, and sugar to taste. Pour over the 
onions, and tie up while hot. Mrs. Bierbower. 

ONION PICKLE. 

Pour hot salt-water over one-half peck of small white 
onions, let them stand until cold, then skin them and scald 
them a few minutes in weak alum-water; put one-half pound 
of sugar to three pints of vinegar, flavor with spices to taste ; 
put all in a kettle, and let it come to a boiling. Tie up 
closely while not. Mrs. Sarah Miller. 

ONION PICKLE. 

Take one peck of small white onions, lay them in salt 
overnight, then scald in sweet milk, and carefully skin them, 
and boil in good cider vinegar, with pepper and white mus- 
tard-seed. Mrs. Abner Hord. 
ONION PICKLE. 

Pour boiling water over silver-skin onions, then remove 
the outside skin, and lay in strong salt-water for nine days ; 
soak in fresh water three days, changing the water each day ; 
then remove another layer of skin, together with the little 
ends of the onions. To one gallon jar of onions, take good 



94 The Neiv Kentucky Home Cook Bool. 



cider vinegar enough to cover them well, one-half ounce of 
mace, one small pod of red pepper, two table-spoonfuls of 
white mustard, two coffee-cupfuls of sugar, and half a cup- 
ful of ground cinnamon; put the spices in a muslin bag, 
and boil them in the vinegar ; when cold, pour over the 
onions. Mrs. S. P. McDowell. 

GREEN TOMATO PICKLE. 

Take one-half bushel of green tomatoes and twelve green 
23eppers, and chop them fine ; sprinkle over them one pint 
of salt, and let them stand overnight ; then drain them two 
hours, cover with vinegar, cook slowly one hour, drain, and 
pack in a jar. Take two pounds of brown sugar, two table- 
spoonfuls of cinnamon, one table-spoonful of allspice, one of 
cloves, one of pepper, and one of celery-seed, one-half cup- 
ful of ground mustard or two cupfuls of mustard-seed, one 
pint of grated horse-radish, and vinegar to mix them. Pour 
over the pickles boiling hot. Excellent. 

Mrs. George Hunter. 

QUICKLY MADE TOMATO PICKLE. 

Take one peck of green tomatoes sliced, one -half peck 
of onions sliced, a handful of green peppers chopped, one 
ounce of cinnamon, one ounce of ground mustard, one ounce 
of mustard-seed, one-half ounce of cloves, one tea-spoonful 
of black pepper, one table-spoonful of tumeric, one pound 
of sugar, and one gallon of cider vinegar ; mix the ground 
mustard in a little water, and pour over the pickles before 
pouring the spiced vinegar over them. 

Mrs. John Morgan, Carlisle, Ky. 

FROSTED TOMATO PICKLE. 

Slice one peck of slightly frosted green tomatoes, six large 
onions, and two pods of red pepper; put them in jars sepa- 
rately, sprinkle with salt, and let them stand twenty-four 
hours, then put into a bag and let them drain all night. 



The Xew Kentucky Home Cook Book. 



95 



Take two Table-spoonfuls of mace, two of cinnamon, two of 
ginger, two of ground mustard, one table-spoonful of all- 
spice, one pound of brown sugar ; beat the spices very fine. 
Put the pickle into a porcelain kettle with a layer of toma- 
toes, onions, and spices alternately; rill the kettle up with 
good cider vinegar, and let them boil until tender. When 
cold, it is ready fur use. Cabbage can be used instead of 
tomatoes. M*s. A. A. Wadswokth. 

WALNUT PICKLES. 

Gather the walnuts about the tenth or twentieth of June, 
when they are sufficiently tender to be pierced with a pin. 
Make a brine of a pint and a half of salt to a gallon of 
water; pour it over boiling hot, let them stand six days; 
then soak in clear water overnight, rub them off with a 
coarse cloth, put them on dishes to air in the sun until they 
become black, turning them over once; then put into a 
stone jar (the proportion is one hundred walnuts to a gallon 
of vinegar). Boil one gallon of cider vinegar about ten 
minutes, adding one pound of brown sugar, half an ounce 
each of whole cloves and allspice, half an ounce of pepper- 
corns, and a dozen blades of nit.ce. Pour over the walnuts 
hot; in three days draw off the vinegar; boil and pour over 
again hot. After three days, repeat the process. They will 
be ready to eat in a month, and will keep for years. 

Mrs. W. S. Mooees. 

GREEN TOMATO PICKLE. 

One peck of green tomatoes ground in a sausage-mill or 
chojoped very fine, four medium-sized heads of cabbage cut 
fine, half a dozen cucumbers cut up in small pieces, two 
green peppers and three onions, each chopped fine. Mix all 
well together, and sprinkle over them two heaping table- 
spoonfuls of salt. Put into a sack and let it drain overnight, 
then add lour ounces of white mustard-seed, half an ounce 



96 



The New Kentucky Home Cook Book. 



of celery-seed, one nutmeg grated, half a tea-spoonful of 
ground cloves, two tea-spoonfuls of ground cinnamon, and 
one pound of brown sugar. Add a sufficient quantity of 
best cider vinegar to cover well, and boil it ten minutes. 

aLrs. William McLaxahax. 

GREEN TOMATO PICKLE. 

Take one-half bushel of sliced tomatoes, twelve onions 
sliced, a few heads of garlic, twelve pods of green peppers 
cut in small pieces. Sprinkle with salt and let set all night, 
then drain well and add two ounces of allspice, two ouuces 
of race-ginger, one ounce of mace, one ounce of tumeric. 
Put into a kettle with layers of pickle and spices alternately 
and add two pounds of sugar and strong vinegar enough to 
cover well. Boil until tender. Mrs. J. S. Strode. 

PEACH PICKLE. 

Select large cling peaches that are ripe but not the least 
soft, wash and rub off the fuzz with a coarse cloth, put 
them in strong salt-water and let them stand two or three 
days, then soak in clear water overnight, wipe dry and put 
into a gallon jar, sprinkling through them one pound of 
sugar, half an ounce of cloves, half an ounce of cinnamon 
bark, pour over them enough of good cider vinegar to cover, 
invert a saucer over the top of the pickles, so as to keep 
them well under the vinegar. Mrs. W. S. M. 

YELLOW PICKLE. 

Take three dozen medium-sized cucumbers peeled and 
sliced lengthwise, three dozen onions sliced, one dozen small 
heads of cabbage cut into quarters. Put them into a basket 
with a clean cloth in the bottom ; put first the onions, then 
a layer of cucumbers and cabbage alternately ; sprinkle a 
little salt on each layer, hang up the basket for twenty-four 
hours, then wash off the salt and drain. Put into a jar, 



The New Kentucky Home Cook Book. 



97 



with two ounces of white mustard-seed, two ounces of black 
mustard-seed, two ounces of celery-seed, three ounces of 
ground cinnamon, one-half ounce of mace, one table-spoon- 
ful of ground cloves. Boil two gallons of vinegar with six 
pints of sugar and two ounces of tumeric, and pour it over 
the pickles. The vinegar must be drawn off, boiled, and 
poured over again for four mornings. 

Mrs. Laura C. Dimmit. 

YELLOW PICKLE. 

Take a table-spoonful of cloves, a tea-spoonful of mace, 
four ounces of white mustard-seed, one ounce of tumeric in 
a muslin bag, two pounds of sugar. Put all in one gallon 
of vinegar and set in the sun or by the fire ; stir it up every 
day, and rub the tumeric in the vinegar until the vegetables 
are ready to pickle. Take three large heads of cabbage, or 
more if small, cut them in quarters, one dozen and a half 
of cucumbers sliced lengthwise, add small young green 
beans, radish-pods, small white onions. Sprinkle one-half 
pint of salt over them, let stand twenty-four hours, then 
drain and put them in the sun ; when they are perfectly dry, 
wash the in clear vinegar. Put them in a jar, and boil the 
prepared vinegar and pour over. Miss Fanxie Brodrick. 

CABBAGE PICKLE. 

Shred very fine one large red cabbage, pack it down with 
a little salt sprinkled between each layer in a large stone 
jar. The jar should be three-quarters full of the cabbage. 
Put into a very thin muslin bag two table-spoonfuls of whole 
black pepper, two table-spoonfuls of cloves, two table-spoon- 
fuls of cinnamon broken very small but not powdered, and 
a dozen blades of mace. Put two quarts of the best cider 
vinegar into a porcelain kettle, throw in the bag of spices, 
let it boil ten minutes, take out the bag of spices and pour 
the vinegar hot over the cabbage in the jar, stirring it up 



98 The New Kentucky Home Cook Book. 



from the bottom, so that the vinegar may get well through 
it. Mrs. Fannie Beery. 

CABBAGE PICKLE. 

For a two-gallon jar take cabbage enough quartered to 
fill it, then pour on it hot brine and let it remain four days, 
then squeeze out of the brine and pour weak vinegar over 
it; let it stand several days. Take good cider vinegar 
enough to cover it well, and put in it two ounces of cinna- 
mon bark broken in pieces, essence of cloves to suit the 
taste, and two ounces of tumeric. Pour this over the cab- 
bage, and tie up closely. Mrs. Clay Sadler. 

CABBAGE PICKLE. 

Slice the cabbage and put it into a stone or wooden ves- 
sel, sprinkling each layer with salt. Let stand twenty-four 
hours, then rinse off the salt, and drain. Put into jars, 
adding one pound of sugar, half an ounce each of cinna- 
mon, cloves, and allspice, three table-spoonfuls of ground 
mustard, one ounce of white mustard-seed, one ounce of 
horse-radish to a gallon. Sprinkle the spices and sugar 
over each layer of cabbage as you place it in the jars. Pour 
over cold vinegar enough to cover well. 

Aunt Kittie Lightfoot, Owingsville, Ky. 

BELLOW CABBAGE PICKLE. 

Shred the cabbage, make a strong brine and pour over 
boiling hot. Let it stand twenty-four hours ; take it out of 
the brine and put into a porcelain kettle; pour cold vinegar 
over and let it come to a boiling, then take off of the fire and 
let it stand until cold enough to lift out with the hands. To 
two gallons of the cabbage add one ounce of black mustard- 
seed, one ounce of white mustard-seed, one ounce of ground 
allspice, one ounce of whole cloves, one ounce of cinnamon 
broken in small pieces, one ounce of celery-seed, one table- 
spoonful of black pepper, one ounce of tumeric. Mix the 



The New Kentucky Home Cook Book. 



tumeric with the spices, put the cabbage in a stone jar in 
alternate layers with the spices, sweeten the vinegar to taste > 
and boil with it a pod of red pepper and pour over boiling 
hot enough to cover well. 

CELERY PICKLE. 

Take one quart of white cabbage chopped fine and one 
quart of celery cut into small pieces ; cover well with best 
cider vinegar into which put one table-spoonful of tumeric* 
one table-spoonful of salt, five table-spoonfuls of sugar, one 
table-spoonful of sliced ginger-root, one ounce of white mus- 
tard-seed. Put all into a porcelain kettle; and boil slowly 
until tender. Stir frequently to keep from burning. 

Mrs. L. C. D. 

CAULIFLOWER PICKLE. 

Select cauliflower that is fully grown, take off all the 
leaves and cut the flower into nice-sized bunches, make a 
strong brine, pour over it, and let stand tw 7 o days, then wash 
in cold water and drain well. Put it into self-sealing jars, 
boil enough good cider vinegar to cover well ; mix in it two 
ounces of celery-seed, two ounces of whole black pepper, 
three or four blades of mace, two ounces of white mustard- 
seed, one ounce of cinnamon bark broken into small pieces, 
and pour it over the cauliflower. Seal up while hot. 

Mrs. Laura C. Dimmit. 

ROUGH AND READY PICKLE. 

Peel and slice six dozen cucumbers, one dozen large white 
onions, half a dozen green peppers. Chop all together fine 
and sprinkle with half a pint of salt; let it stand twenty- 
four hours, then hang up in a bag and drain all night. To 
each gallon of pickle add one pound of brown sugar, one- 
half pound of white mustard-seed, one ounce of whole cloves r 
one ounce of mace, four sticks of cinnamon, two ounces of 
celery-seed, one ounce of tumeric, half a tea-cupful of ground 



100 



The New Kentucky Home Cook Book. 



allspice tied in a muslin bag. Cover with vinegar, and let 
it come to a boiling. Seal up while hot. 

Mrs. Sallie Cox. 

PICCALILLI. 

Take four crisp heads of cabbage chopped fine, one quart 
of chopped onions. Pack the cabbage and ouions in alter- 
nate layers, sprinkling salt between them, and let them lay 
overnight; then drain, and take two quarts of vinegar, two 
pounds of sugar, two table-spoonfuls of mustard, two table- 
spoonfuls of black pepper, two table-spoonfuls of cinnamon, 
two table-spoonfuls of celery-seed, two table-spoonfuls of 
tumeric, one table-spoonful of allspice, one table-spoonful of 
mace, one table-spoonful of alum. Let it come to the boil- 
ing and pour over the pickle for three mornings; on the 
fourth, put it all on the fire, and boil five minutes. 

Mrs. William Winn. 

PICCALILLI. 

Slice one peck of green tomatoes into a jar with enough 
salt to wilt them. Slice one-half peck of onions into a sep- 
arate jar, with the same quantity of salt. Let them remain 
all night, then wash them thoroughly in cold water, and 
press them dry. Take one dessert-spoonful each of mace, 
cloves, cinnamon, allspice, and black pepper; put a layer 
of tomatoes, onions, and spices alternately into a porcelain 
kettle until all are in. Cover with good cider vinegar, add 
two pints of brown sugar, and boil twenty minutes. 

Mrs. W. K. Griffith. 

BRIC-A-BRAC PICKLE. 

Take one peck of green tomatoes, one-half peck of ripe 
tomatoes, one dozen green or red peppers, one dozen onions, 
three good heads of cabbage. Chop all together, put into a 
jar, mix thoroughly, and sprinkle with salt; let it stand 
overnight, then drain through a sieve or colander; put into 



Tlie New Kentucky Home Cook Book. 



101 



a porcelain kettle, and to two gallons of the pickle add two 
pounds of sugar, one table-spoonful of ground black pepper, 
one table-spoonful of cloves, one table-spoonful of allspice, 
one table-spoonful of mace, one table-spoonful of celery-seed, 
one-half pint of white mustard-seed, and one tea-cupful of 
horse-radish grated. Cover with vinegar, and boil for one 
hour. Mrs. Paxtox Marshall 

HOTCHPOTCH. 
Take one head of cabbage, two dozen cucumbers, one-half 
dozen white onions, two dozen green tomatoes, three dozen 
green peppers. Chop the onions, and put them in cold 
water for fifteen minutes; chop the other ingredients, and 
sprinkle with salt; let them stand for one hour, then drain 
and mix well together, and cover with vinegar; let it re- 
main twenty-four hours, then drain. To one gallon of mixt- 
ure add one-half pound of sugar, one ounce of cloves, one- 
half ounce of mustard-seed, one-half ounce of black pepper, 
and enough cider vinegar to cover it well. Put it on the 
fire, and let it come to a boiling. Mrs. Carroll. 

CHOPPED TOMATO PICKLE. 

Chop one peck of green tomatoes, one dozen large onions, 
eight bell peppers ; sprinkle with salt, and let them stand 
twenty-four hours; drain off, and put into a bag, let them 
drip all night ; then soak in weak vinegar twenty-four hours ; 
then drain and put into a porcelain kettle, add one small 
box of Coleman's mustard, four ounces of white mustard- 
seed, two ounces of celery-seed, half a pint of grated horse- 
radish, two ounces of tumeric, one pound of sugar; pour 
over cider vinegar, and boil for fifteen minutes, stirring all 
the time, so it will mix well. Mrs. J. B. Husxox. 

CHOPPED PICKLE. 

Take one gallon of chopped cabbage, one gallon of chopped 
green tomatoes, one gallon of chopped cucumbers, one-half 



102 The New Kentucky Home Cook Booh. 



gallon of chopped onions, six green peppers chopped. 
Sprinkle two heaping table-spoonfuls of salt over each gal- 
lon; let it stand twelve hours separately; then press dry 
with the hands. Mix all together in a porcelain kettle with 
one ounce of cloves, one ounce of allspice, one ounce of cin- 
namon bark, one ounce of black mustard, one ounce and a 
half of white mustard-seed, three pounds of sugar. Cover 
well with good cider vinegar, and boil till tender. Use 
whole spices— bruise cloves and cinnamon, or break in small 
pieces. Mrs. W. S. Moores. 

CHOPPED PICKLE. 

Measure an equal quantity of cabbage and green toma- 
toes, after they have been chopped fine, and half as much 
cucumbers, one dozen green peppers or one-half dozen red 
peppers without seed, two quarts of onions. Sprinkle salt 
over 'each layer, and let it stand all day; put it into a bag, 
and let drain all night ; drain the onions in a separate bag, 
then mix all together and cover with weak, vinegar. Let it 
remain six hours, then drain and season with a tea-cupful 
each of white and black mustard-seed, a wine-glassful of 
mace, allspice, and cloves mixed, and one ounce of celery- 
seed. Add sugar to the taste, and cover well with boiling 
vinegar. Mrs. Carrie Harrisox. 

MIXED PICKLE. 

Take one-half peck of green tomatoes sliced, two large 
heads of cabbage shreded, fifteen onions peeled and sliced 
or cut in quarters, twenty-five medium-sized cucumbers cut 
into small pieces, seven green peppers chopped. Mix all to- 
gether, sprinkling in three-fourths of a pint of salt. Let it 
stand overnight, press dry with the hands, and pour over 
weak vinegar. Let it remain two days, then drain, and 
place into a jar in alternate layers with the following spices: 
one-half pound of white mustard-seed, one ounce of celery- 



The New Kentucky Home Cook Book. 



103 



seed, two ounces of tumeric, one-half ounce of cinnamon 
bark, and a coffee-cupful of grated horse-radish. Dissolve 
three pounds of sugar in half a gallon of cider vinegar heat- 
ed to boiling, and pour over it. Mrs. Judge Peters. 

HYDEN SALAD. 

Take one gallon of cabbage, one gallon of green tomatoes, 
one pint of peppers (take out the seed), one quart of onions, 
all chopped ; sprinkle with a little salt ; let drain overnight, 
add five table-spoonfuls of mixed mustard, two table-spoon- 
fuls of ground ginger, one table-spoonful of cinnamon, one 
table-spoonful of cloves, one table-spoonful of celery-seed, 
three table-spoonfuls of tumeric, three pounds of sugar. 
Mix well, cover with good vinegar, and boil until tender. 
The vegetables must be all chopped fine, sprinkled with salt, 
and drained overnight before measuring. 

Miss Phcebe Wood. 

MIXED PICKLE. 

Take one dozen medium-sized cucumbers cut in slices, one 
dozen small heads of cabbage cut in quarters, four dozen 
small seed onions, one dozen large white onions sliced, one 
pint of young string beans, one dozen very young ears of 
corn. Make a strong brine and pour over boiling hot (scald 
the onions separate from the other vegetables), let them 
stand twenty-four hours, then wash well and let stand in 
cold water one hour; then drain dry, and pack in jars with 
alternate layers of spices, one-half pint of white mustard- 
seed, two ounces of celery-seed, two ounces of cinnamon, one- 
half ounce of mace, one ounce of juniper-berries, one ounce 
of coriander-seed, two ounces of ginger, two ounces of tu- 
meric, two pounds of sugar, and one gallon of good cider 
vinegar, or enough to cover the pickle well. Boil the sugar 
and tumeric in the vinegar, and pour it over the pickle hot 
for four morninos. Mrs. John B. Poyxtz. 



104 The New Kentucky Home Cook Book, 



MIXED YELLOW PICKLE. 

Take two dozen large cucumbers peeled and sliced length- 
wise, two dozen large onions peeled and sliced, and four 
heads of cabbage quartered. Use cauliflower, if preferred 
to cabbage. Salt down in a basket alternately, putting the 
onions at the bottom ; hang up, and let it drip twenty-four 
hours, then shake off the salt, put into jars, and mix well 
with it celery-seed, and all kinds of spices to suit the taste ; 
take two gallons of cider vinegar, six pints of brown sugar, 
and one ounce of tumeric in a muslin bag. Boil, and pour 
over hot for four mornings, Tie up closely. 

Mrs. J axe Andrews. 

YANKEE MIXED PICKLE. 

Take two dozen cucumbers, three quarts of onions, two 
cauliflowers, six green peppers, two quarts of green toma- 
toes. Cut up, sprinkle with a tea-spoonful of salt, let it 
stand overnight; in the morning scald in the same water, 
drain through a colander, and mix. Dissolve in three 
quarts of cider vinegar, one-half pound of ground mustard, 
one-fourth of a coffee-cupful of flour, one and a half cupful 
of sugar, four tea-spoonfuls of celery-seed ; let it come to a 
boiling, and pour it over the pickle. This is very nice 
without the cucumbers, using cabbage instead of cauliflower, 
if preferred. Patersox, New Jersey. 

BOILED CHOWCHOW. 

Take all young vegetables except salsify, slice or chop, 
and put into a basket with a layer of salt between each lay- 
er of vegetables; let drip overnight; in the morning boil 
salsify well done and slice or chop, then shake the salt off of 
the vegetables and put all into a kettle together. Prepare 
a dressing of one-quarter pound box of mustard (mixed the 
day before) to each gallon of vinegar, and all kinds of 
spices, white and black mustard-seed, red and black pepper. 



The ±\ T eiv Kentucky Home Cook Booh. 105 



Cover well with good vinegar sweetened to taste ; boil three- 
quarters of an hour. Mas. Jane Andrews. 

SUPERIOR MIXED PICKLE. 

Cut up cabbage, cucumbers, tomatoes, and all kinds of 
fruit that you have, add small ears of corn, beans, onions 
small and sliced; cover with salt, let it stand twenty-four 
hours; drain then from this brine, and add all kinds of 
spices, one ounce of each. To two gallons of pickle allow 
four pounds of sugar, one ounce of tumeric, and the yelks of 
one dozen hard-boiled eggs mashed or creamed with the 
spices. Boil all well with the best cider vinegar. 

Mrs. Samuel Stockwell, sr., Flemlxgsburg, Ky. 

CHOWCHOW. 

Take one-half peck of green tomatoes, two dozen large 
cucumbers, one dozen white onions, one-half dozen green 
peppers, two roots of horse-radish, all chopped together. 
Sprinkle a little salt through it, and put into a colander. 
Let it remain a few hours to drain off the water; season 
with ground spices — namely, black pepper, mustard, and 
cloves — to the taste. Put all in a jar, and pour over just 
enough cold cider vinegar to cover well. Sweeten the vin- 
egar, if preferred. Mrs. Amanda Tuerman. 

TOMATO CHOWCHOW. 

Take one peck of green tomatoes, one dozen large cucum- 
bers pared, one dozen large onions, six large red peppers, 
one large head of cabbage, chopped separately and sprinkled 
with salt ; let stand separately one night, then drain and 
mix all well together in a large bowl, with one-half tea-cup- 
ful each of black and white mustard-seed, one tea-cupful of 
grated horse-radish, three table-spoonfuls of ground black 
pepper, one table-spoonful of celery-seed. Cover with good 
cider vinegar cold, and mix well before putting in jars. 

Mrs. S. P. McDowell. 



106 The New Kentucky Home Cook Book. 



CHOWCHOW, 

Take two dozen large cucumbers, one dozen onions, one 
dozen green peppers, two large heads of cabbage. Chop all • 
together and sprinkle with salt ; let it stand overnight ; then 
drain and take one gallon of cider vinegar, add three pounds 
of sugar, three-fourths of a pound of white mustard-seed, 
three-fourths of a pound of black mustard-seed, one-fourth 
of a pound of ground mustard; pour it over the pickle and 
boil until tender. Add one-fourth of a pound of celery- 
seed after it is boiled. Mrs. Paxton Marshall. 

SLICED CUCUMBER CATSUP. 

Slice half a bushel of cucumbers, peel and slice a small 
peck of onions. Cover them with salt, and let them stand 
all night. Wash in cold water, and drain through a colan- 
der, then mix with the followiug spices: Half a tea-cupful 
of celery-seed, a small tea-cupful of white mustard-seed, a 
table-spoonful of allspice, a table-spoonful of cloves, a tea- 
spoonful of mace, a handful of ciuuamon bark, a table- 
spoonful of black pepper, eight red peppers cut in small 
pieces, a tea-spoonful of alum, two ounces of tumeric, and 
three pounds of sugar. Put all into a porcelain kettle, 
cover with vinegar, and let it thoroughly scald. Use whole 
spices. Mrs. W. O. Dodd. 

MUSX-MELON MANGOES. 

Have the melons young and tender. Cut a piece out of 
the side the length of the melon, and take out the contents. 
Secure one end of each to its own melon by a stitch made 
with a needle and white thread. Put them in cold brine 
for ten days, then soak them in fresh water twenty-four 
hours, drain, and wipe them dry, and then fill them with 
the following mixture: Half a pound of black and white 
mustard-seed, half a pound of grated horse-radish, sliced 
onions, one ounce each of black pepper, mace, cloves, tu- 



The' New Kentucky Home Cook Book. 107 



meric, race-ginger cut fine, and red or green pepper chopped 
fine. Moisten the mustard-seed with hot vinegar; mix all 
well together ; put two small cloves of garlic and two table- 
spoonfuls of sugar in each melon; press the filling in firmly, 
and sew in the piece with strong Avhite thread; then lay 
them in a porcelain kettle, with a lump of alum the size of 
a walnut; pour over them enough weak vinegar to cover 
them well, and let them come to a boiling over a slew fire. 
"When cold, take them out and drain them, pack them in a 
jar, and cover them with cold vinegar sweetened to taste. 

Mrs. America Hove. 

OIL MANGOES. 

Take green tender melons, cut them open, take out the 
seed, fill them with salt, and let them lie twenty-four hours. 
Make a filling of one pound of white mustard-seed, one 
pound of grated horse-radish, half a pound of garlic, one 
ounce of green peppers chopped fine, one ounce of race-gin- 
ger cut fine, two ounces of allspice, one ounce of mace, two 
ounces of celery-seed, and four table-spoonfuls of pure olive- 
oil ; mix all together well. Clean the salt out of the melous, 
fill them, sew together, and put them in jars. If any of the 
filling is left, put it in the jars with the mangoes. Cover 
with boiling vinegar. Fresh butter can be used instead of 
olive-oil. Mrs. Adxa A. YVadsvtorth. 

CUCUMBER MANGOES. 

Take two dozen large green cucumbers ; cut a piece out 
of the side and fasten it to the cucumber with a stitch taken 
with a needle and strong thread; scrape out the seeds and 
all the pulp, and lay them in weak salt-water five hours. 
Make a dressing of two large heads of cabbage and four 
green peppers chopped fine, two ounces of eelery-seeel, two 
ounces of white mustard-seed, one ounce of ground black 
pepper, one ounce of salt, and one tea-cupful of sugar. In 



108 The New Kentucky Home Cook Book. 



filling the cucumbers, squeeze the water from the dressing, 
put two onion sets and two small beans in each cucumber, 
put back the piece and tie a strip of cotton an inch wide 
around the cucumber to hold it in place; then put them in 
a porcelain kettle, with a layer of grape or cabbage leaves 
and a table-spoonful of alum alternately. Cover with vin- 
egar, and scald three-quarters of an hour; then lift them 
out into jars, adding spices to taste. To a gallon of the best 
cider vinegar put one and one-half pound of sugar, boil 
fifteen minutes, and pour over the mangoes; if not enough 
to cover them well, add cold vinegar. Tie up closely or 
seal. ^ Splendid. Mrs. Clay Sadler. 

PEACH MANGOES. 

Select large cling peaches, ripe but not soft; lay them in 
weak brine for three days, soak them two hours in fresh 
water, wipe them with a coarse linen towel to take off the 
fuzz; cut them nicely from the seed, and fill them with a 
little chopped cabbage, white mustard-seed, cinnamon, and 
one small garlic to each peach ; sew or tie them together, 
put them in jars, and pour over them boiling vinegar made 
very sweet with brown sugar. A table-spoonful of olive-oil 
added to the filling is an improvement. 

Mrs. Bettie Johnson. 

PEPPER MANGOES. 

Take large bell-peppers (the best variety is the sweet), 
green and tender ; cut a slit in the side, take out the seed 
and pulp, and pour boiling water over them ; let them stand 
twenty-four hours, and drain off the water. Take half a 
pint of salt and two table-spoonfuls of saltpeter, boil in weak 
vinegar, and pour over the peppers, scalding them every 
morning for five or six days, or until green. Keep them 
well covered with grape or cabbage leaves. Then drain 
them and wipe dry, and fill them with a dressing made of 



The New Kentucky Rome Cook Book. 109 



two heads of cabbage chopped fine, half a pint of white 
mustard-seed, one tea-cupful of grated horse-radish, one tea- 
cupful of black mustard-seed, two table-spoonfuls of celery- 
seed, and two table-spoonfuls of ground ginger; mix well to- 
gether, and add small white onions, small cucumbers, string- 
beans, and nasturtiums; sew up, place in jars, and pour 
boiling vinegar over them. Put one whole nutmeg in each 
jar after the peppers are in. Keep the peppers well cov- 
ered with vinegar, or they will become soft. 

Mrs. Laura C. Dimmitt. 

MANGO PICKLE. 

Take twenty-six mangoes; cut them open, and take out 
the seed ; put them in strong vinegar for five days. Make 
a dressing of one-half a pound each of grated horse-radish, 
black mustard-seed, white mustard-seed, chopped onions, 
and ginger, half a pint of mixed mustard, half an ounce 
of tumeric, and half an ounce of cloves; mix well; fill the 
mangoes, and tie or sew them together. Put them in a jar, 
and pour boiling vinegar over them every day for a week. 

Mrs. Sallie Cox. 

SPANISH PICKLE. 

Put one quart of tender corn to soak in weak salt-water ; 
and the same morning chop two heads of cabbage, sprinkle 
a little salt over it, put it on a large dish a little slant with 
a weight on top, and let it stand until next morning ; then 
chop one dozen onions, and cut one dozen cucumber pickles 
into pieces about one inch long; then squeeze the corn out 
of the brine, and squeeze the cabbage dry ; mix all together, 
and add one ounce of celery-seed, half an ounce of white 
mustard-seed, two table-spoonfuls of ground mustard, one- 
half ounce of mace, one-half ounce of cinnamon, two pints 
of sugar, one ounce of tumeric, and cider vinegar enough 
to cover all. Put into a kettle, and simmer half an hour. 
Seal up in small jars while hot. Mrs. Bierbower. 



110 



The New Kentucky Home Cook Book. 



SPANISH PICKLE. 

Take one dozen and a half of cucumbers; put them in 
brine, and let them remain four or five clays; then slice 
them in large slices; chop two heads of cabbage, sprinkle 
with a little salt, and let them drain with the cucumbers 
twenty -four hours. Slice eight green peppers in large 
thin slices; scald and peel two dozen small white seed- 
onions, and put them in salt-water the night before making; 
squeeze them all dry with the hands; put them into a por- 
celain kettle, with alternate layers of the vegetables and the 
following spices: Two ounces of white mustard-seed, one 
ounce of celery-seed, one ounce of tumeric, one-fourth of a 
pound of Coleman's English mustard, and one and a half 
pound of sugar; mix well with the best cider vinegar. Boil 
until it begins to thicken. Seal up while hot. This makes 
one gallon and a half. Mbs. Waleeb, Suabpsbubg, Ky. 

SPANISH PICKLE. 

Slice one dozen and a half large cucumbers in large pieces, 
chop fine two large heads of cabbage, three dozen very small 
onions, and eight green bell-peppers ; sprinkle salt over all, 
and let it stand twelve hours; press it out dry with the 
hands. Put into a porcelain kettle alternate layers of vegeta- 
bles and the following spices : Two ounces of white mustard- 
seed, one ounce of tumeric, one ounce of celery-seed, three- 
fourths of a pound of Coleman's English mustard, and two 
pounds of sugar. Cover all with the best cider vinegar, and 
boil until it begins to thicken. Seal up while hot. 

Mbs. Laeea C. Demmitt. 

SPANISH PICKLE. 

Gather young vegetables through the summer, as you can 
get them — corn, beans, little cucumbers, onions, nastur- 
tiums, young melons, cabbage, and tomatoes. Put all to- 



The New Kentucky Home Cool- Booh. 



Ill 



gether in brine as they are gathered, except the cabbage 
and tomatoes; they must be chopped with eight green 
peppers and sprinkled with salt the night before making. 
Soak the other vegetables until fresh, then mix all together, 
adding one ounce of cloves, one ounce of ginger sliced, one 
ounce of white mustard-seed, one ounce of celery-seed, half 
an ounce of tumeric, half a pound of Coleman's mustard, 
two pounds of brown sugar, and one small tea-cupful of 
grated horse-radish. Pour over them one gallon of vinegar, 
or enough to cover them well, and boil until the vegetables 
are tender and the mass thickens. 

Mrs. Jaxe Axdeews. 

SPANISH PICKLE. 

Take a dozen and a half large cucumbers, and cut them 
in large slices ; chop fine two large heads of cabbage and 
eight green bell-peppers; scald and peel three pints of onion 
sets;' sprinkle salt over them, and let them stand all night; 
then press them dry with the hands, and put them into a 
porcelain kettle, with two pounds of brown sugar, one- 
quarter pound box of Coleman's English mustard, one ounce 
of tumeric, one ounce of celery-seed, and two ounces of white 
mustard-seed ; cover it well with the best cider vinegar, and 
let it boil until it begins to thicken. Seal up in small jars. 

Mrs. Scexltz Leach. 

SPANISH PICKLE. 

One dozen large cucumbers cut in pieces about an inch 
thick, one-half peck of green tomatoes cut in slices, two 
dozen small onions sliced • sprinkle them thickly with salt, 
and let them stand twenty-four hours; then wash the salt 
from them, and add four large cauliflowers (or six, if small) 
scalded in salt-water, eight green peppers sliced in small 
pieces, and two table-spoonfuls of horse-radish grated. Put 
them into a large bowl, and rub through them one pound 



112 The New Kentucky Home Cook Book. 



of white mustard-seed, one pound of ground mustard, two 
ounces of tumeric, one-ounce bottle of salad-oil, two ounces 
of celery-seed ; mix well, then put into jars, and pour over 
them boiling vinegar enough to cover them well ; add sugar 
to taste, stir the pickle every day for two weeks, and they 
are ready for use. Mrs. J. F. Brodrick. 

SPANISH PICKLE. 

Take one dozen and a half large cucumbers — if fresh, put 
in brine four or five days ; if in brine, soak in fresh water 
twenty-four hours — and slice them in large pieces; chop fine 
two heads of cabbage, and let it lie in salt eight hours; three 
dozen seed-onions or one dozen large ones chopped, and seven 
pods of green peppers. Soak in salt-water eight hours; then 
squeeze them out, and put them into a kettle, in alternate 
layers with the seasoning, composed of two ounces of white 
mustard-seed, one ounce of tumeric, one ounce of celery-seed, 
one-half tea-spoonful of ground cinnamon, one tea-spoonful 
of ginger, one-half pound of Coleman's English mustard, 
and two pounds of brown sugar. Cover it with strong vin- 
egar, and boil half an hour, or until it begins to thicken. 

Mrs. George Owexs. 

SPANISH PICKLE. 

One gallon of cucumbers peeled and cut lengthwise, then 
in pieces an inch long; one-half gallon wmite onions cut in 
large pieces ; one large head of cabbage and two pods of 
green pepper chopped very fine. Salt it all, and let it stand 
one hour ; then scald in weak vinegar, put it in a bag, and 
let it <^rain three hours. Chop two roots of horse-radish 
fine, and add two table-spoonfuls of ground mustard, one 
ounce of celery-seed, one ounce of tumeric, three pounds of 
sugar, and one-half pound of white mustard-seed. Boil in 
good vinegar, and pour over the pickle hot. 

Mrs. K. C. Walker. 



The Neiv Kentucky Home Cook Book. 113 



SPANISH PICKLE. 

Cut one peck of cucumbers, fresh from the vine, in half- 
inch pieces; chop two large, firm heads of cabbage, two 
dozen white onions, and eight large green peppers ; chop the 
onions and peppers very fine; mix all together, and sprinkle 
with a tea-cupful of salt ; let it stand twelve hours, then put . 
it into a bag, and drain all night ; press it very dry with the 
hands, and put into a porcelain kettle, with alternate layers 
of the following spices: Two ounces of celery-seed, two 
ounces of ginger cut in verv small pieces or pulverized in a 
mortar, three-quarters of a pound of Coleman's English 
mustard, and one small tea-cupful of grated horse-radish. 
Dissolve in one gallon of the best cider vinegar three pounds 
of sugar and one ounce of tumeric; pour it over the pickle, 
and mix well; boil half an hour, or until it is tender and 
thickens. Seal up while hot. Four table-spoonfuls of salad- 
oil is an improvement, if liked. Mrs. W. S. Moores. 

PREMIUM SPANISH PICKLE. 

Take three dozen cucumbers, two large heads of cabbage, 
one dozen onions chopped fine or sliced, and four pods of 
green pepper. Peel and slice the cucumbers lengthwise, and 
cut them in pieces one inch long; chop the cabbage and 
pepper; salt each separately, and let them stand overnight; 
at morning squeeze out the salt-water, and add the following 
ingredients: One ounce of celery-seed, one-half pound of 
white mustard-seed, one ounce of tumeric, one table-spoonful 
of ground cloves, one table-spoonful of allspice, one-half 
pint of grated horse-radish, and one pound of brown sugar. 
Mix all well. Put it into a kettle, and cover w T ell with 
vinegar, and scald. When cold, add a half-pound box of 
Lexington mustard. Put into jars, and cover with cold 
vinegar, adding a little sirup of honey to prevent molding. 
Seal up. Mrs. Dr. J. H. Holtox. 

8 



114 The New Kentucky Rome Cook Book. 



MIXED MUSTARD. 

Take three table-spoonfuls of ground mustard and one 
tea-spoonful of sugar; pour on boiling water, and mix to a 
smooth paste. When cold, add vinegar enough to make it 
ready for use. 

TO PREPARE HORSE-RADISH FOR WINTER. 

In the fall mix the quantity wanted in the following pro- 
portions : A coffee-cupful of grated horse-radish, two table- 
spoonfuls of white sugar, half a tea-spoonful of salt, and a 
pint of cold vinegar. Bottle, and seal. 

FOR GREENING PICKLES. 

For two gallons of pickles, take one tea-spoonful of soda; 
put the pickles into a preserving-kettle, sprinkling a little 
of the soda over each layer; cover with weak vinegar, and 
scald until green. Mrs. Joseph Black. 



SWEET PICKLE. 

Sweet pickle may be made of any fruit that can be pre- 
served, including cucumbers and the rinds of ripe melons. 
Plums and other smooth-skinned fruit should be well pricked 
before cooking. Examine sweet pickles often, and scald the 
sirup again if there are any signs of fermentation. 

The usual proportions for sweet pickle are seven pounds 
of fruit, three pounds of sugar, and one quart of vinegar. 
Use coffee C best brown sugar, if preferred to white. 

The principal spices are cinnamon and cloves. Never 
use ground spices for sweet pickles. 

The fruit should be scalded or cooked until it is of the 
same color throughout, or easily pierced with a straw, and 
the sirup is like thin molasses. 

All that is necessary to keep sweet pickle is to have sirup 
enough to cover the fruit and to keep it well under. 



TJie New Kentucky Home Cook Book. 11F 



PEAR SWEET PICKLES. 

Peel and cut the pears in halves, or quarter if very large, 
and if small leave them whole. To seven pounds of fruit 
make a sirup of one quart of pure cider vinegar, three 
pounds of sugar, one ounce of cinnamon bark, and half an 
ounce of cloves. Pour the sirup boiling hot over the fruit 
for three mornings; then boil the fruit in the sirup until 
tender. Seal up while hot. 

Apple pickles may be made in the same way. 

Miss Mary McColxougii. 

SWEET PICKLE QUINCES. 

Pare and quarter the quinces; and to ten pounds of fruit 
add three pounds of brown sugar, one pint of vinegar, one 
ounce of cloves, and one ounce of cinnamon. Put into a 
porcelain kettle, and boil Until tender. 

Mrss C. K. Paddock. 

PICKLED PLUMS OR CHERRIES. 

Take the fruit off the stem; puncture them with a fork, 
and put into a stone jar seven pounds. Make a sirup of 
one quart of vinegar, four pounds of sugar, one ounce of 
cinnamon bark, half an ounce of cloves, and half an ounce 
of allspice. Pour it over the fruit boiling hot for two morn- 
ings ; tke third morning boil the fruit in the sirup fifteen 
minutes. Take out, and put into small stone jars. Boil the 
sirup until thick as molasses, pour it over hot, and seal up. 

Mrs. W. S. Moores. 

SPICED DAMSONS. 

Select large fair damsons, puncture the skins with a fork, 
and lay them in a stone jar. For seven pounds of fruit 
heat to boiling one quart of vinegar, four pounds of sugar, 
one ounce of cinnamon, and one ounce of cloves. Pour it 
over, cover closely, and set aside until next morning; then 
drain from the damsons all the juice, heat it to boiling, and 



116 



The New Kentucky Home Cook Book. 



pour it over as at first. Repeat this every morning for a 
week, or until the damsons are soft and tender. Then put all 
into a preserving-kettle together ; simmer gently for a few 
minutes, take out the fruit, put it into a stone can, and boil 
the sirup until it is rich and sufficiently thick ; then pour it 
over the fruit, and seal up hot. Miss Fannie B. Hubt. 

PEACH SWEET PICKLE. 

Take seven pounds of large ripe cling peaches; after they 
are peeled, put them into a porcelain kettle, add a quart of 
cider vinegar, three pounds of sugar, one ounce of cinnamon 
bark, and one ounce of cloves. Boil until the fruit is ten- 
der. Seal up hot. Mrs. Charles Tabb. 

MRS. KIRK'S PREMIUM PICKLE. 

Take seven pounds of large white heath peaches; after 
they are peeled, put them into stone cans. Make a sirup of 
one pint of best cider vinegar, three pounds of sugar, one 
ounce of cinnamon bark, and one ounce of cloves; pour it 
over the fruit boiling hot for eight mornings; the ninth 
morning put all into a preserving-kettle, and let it come to 
a boiling. Seal up hot. 

GERMAN PEACH PICKLE. 

Take large, ripe cling-stone peaches, peel, and leave them 
whole, or cut them from the stone, if preferred, xo seven 
pounds of peaches take three pounds of sugar, one quart of 
cider vinegar, one ounce of cinnamon bark, half an ounce 
of cloves, and half an ounce of allspice; crack three or four 
dozen peach-seeds, take out the kernels, pour boiling water 
over them, and let them stand ten or fifteen minutes; then 
peel them, and put them into a jar or can with the peaches. 
Put the vinegar, sugar, and spices into a preserving-kettle; 
let it come to a boiling, and pour it over the peaches boiling 
hot. Let it stand overnight ; drain or? the sirup, heat it to 
boiling, and pour it over the peaches again. The third 



The New Kentucky Home Cook Book. 117 



morning put all into the kettle, and boil until the fruit is 
tender. Seal up hot. Mrs. Clay Sadler. 

SPICED PEACHES. 

Select ripe but hard free-stone peaches, cut them in halves, 
and remove the stones before paring. For seven pounds of 
fruit take three pounds of sugar, one quart of cider vinegar, 
one ounce of cinnamon bark, and half an ounce of cloves. 
Put the sugar, with three pints of water, into a porcelain 
kettle ; and when it boils, put in as many of the peaches at 
a time as the kettle will hold with their being piled one upon 
another, boil slowly, turning them over and shaking them 
about that they may cook evenly. "When tender, take them 
out with a wire skimmer, and place them in a jar. When 
all the fruit is cooked, boil the sirup until quite thick ; then 
add the vinegar and spices, simmer all together a few min- 
utes, and pour it over the peaches. Seal or tie up closely. 

Miss Fanxte Hurt. 

WATER-MELON RIND SWEET PICKLE. 

Pare the hard green from the rind, cut it in slips of any 
shape preferred, put six pounds into weak alum-water, let it 
stand twenty-four hours, drain, and boil in clear water until 
tender; then put in a sirup made of one quart of vinegar, 
three pounds of sugar, one ounce of cinnamon bark, half an 
ounce of allspice, and three or four pieces of mace. Boil 
until clear and tender. Mrs. Hunter. 

WATER-MELON SWEET PICKLE. 

Prepare the rind by removing the green and scraping out 
the inside of the melon ; cut it in fancy shapes, and lay it 
in brine two or three days, or longer if not convenient to 
prepare enough at once. When ready to make, soak it 
until fresh in ice- water, changing the water daily ; then boil 
in weak alum-water until brittle. For seven pounds of the 
rind, make a sirup of one-half gallon of cider vinegar, five 



118 



The New Kentucky Home Cook Book. 



jjounds of sugar, one ounce of cinnamon bark, and half an 
ounce of mace. Drain the rind out of the alum-water, and 
boil it fifteen minutes in the sirup. 

Mrs. S. P. McDowell. 
CANTALEUP SWEET PICKLE. 

Take full-grown but not ripe cantaleups; peel and slice, 
or cut in fancy shapes, if preferred ; soak in salt-water over- 
night, then in fresh water one hour ; then drain, and weigh 
seven pounds, and boil in weak alum-water one hour, then 
in clear water until tender. Make a sirup of one quart of 
good cider vinegar and seven pounds of granulated sugar; 
drain the rind out of the boiling water, and put it into the 
hot sirup, and boil until transparent. Then take half an 
ounce of white mustard-seed, half an ounce of sliced ginger, 
one ounce of cinnamon bark, half an ounce of cloves, and 
half an ounce of caraway -seed ; mix in a tea-cupful of vin- 
egar, and pour into the boiling pickle. Seal up while hot. 

Mrs. A. E. Glasscock. 

RIPE CANTALEUP PICKLE. 

Cut the melons in pieces about two inches square ; pare 
off the outside and inside, leaving the melon about half an 
inch thick ; cover with vinegar, with a little salt in it, and 
let it stand two days. Then to seven pounds of melon take 
one quart of fresh vinegar, one pound of sugar, half an ounce 
of cloves, half an ounce of allspice, and half an ounce of 
celery-seed ; drain the melons ; put all together into a por- 
celain kettle, and boil until tender. Seal up hot. 

Mrs. Paxton Marshall. 

CUCUMBER SWEET PICKLE. 

Slice the cucumbers about one inch thick; dissolve one 
table-spoonful of alum in half a gallon of water ; put into it 
four pounds of fruit, and boil one hour; then drain. Make 
a sirup of one pint of cider vinegar, four pounds of sugar, 



The New Kentucky Home Cook Book. 



119 



two table-spoonfuls of broken cinnamon bark, and one level 
table-spoonful of mace. Put in the fruit, and boil until 
transparent. If the sirup is not thick enough, continue to 
boil after the fruit is removed. When cold, place it in jars, 
sprinkling: in half an ounce of white mustard-seed. Pour 
over the sirup, and seal. Mrs. William Davis. 

TOMATO SWEET PICKLE. 

Take seven pounds of ripe tomatoes sliced, three pounds 
of sugar, and one quart of vinegar. Put the tomatoes into 
a porcelain kettle, sprinkling between the layers whole 
spices — half an ounce of cloves, half an ounce of allspice, 
and half an ounce of mace. Then pour over them the vin- 
egar and sugar, and boil them until soft. 

Mrs. Berryman Hurt. 

SWEET MANGO PICKLE. 

Have the mangoes young and tender ; let them lie in salt- 
water four or six days. Rinse them off, and place them in 
a preserving-kettle, with alternate layers of grape leaves, 
sprinkling a tea-spoonful of alum over each layer. Take 
equal parts of vinegar and water, and pour over enough to 
cover them well. Let them scald, but not boil, until green ; 
then lay them in cold water ; when cool, open them and 
scrape out the contents. (Peel melons, but not cucumbers.) 
Put them into a stone jar ; take a half gallon of vinegar, a 
half gallon of water, and three pounds of sugar, and heat 
to boiling and pour over them. Let them stand a day and 
night; draw off the vinegar, heat it, and pour it over them 
again, repeating the process three mornings. Make a dress- 
ing of one quart of chopped cabbage, one onion chopped 
fine, one pint of white mustard-seed, half an ounce of cloves, 
half an ounce of mace, one ounce of cinnamon, and one 
ounce of celery-seed (use ground spices) ; fill the mangoes, 
sew or tie together, and place them in a stone jar. Put four 



120 The New Kentucky Home Cook Book. 

pounds of sugar to a gallon of best cider vinegar ; let it boil 
ten minutes, and pour it over the mangoes. The mangoes 
must be kept well under the vinegar. Mix the dressing 
with a tea-cupful of salad-oil, if liked. 

Mrs. W. S. Moores. 
SWEET CUCUMBER MANGOES. 

Take medium-sized cucumbers; let them lie in salt-water 
nine days, boiling the water every morning ; then soak them 
in fresh water twenty-four hours; open them lengthwise, 
and take out the seeds. Place them in a preserving-kettle, 
with alternate layers of grape leaves, sprinkling a tea-spoon- 
ful of alum over each layer, and cover with equal parts of 
vinegar and water; scald until green. Squeeze the juice 
from some lemons, cut them in thin slices, including the 
peeling; then fill the cucumbers with the slices of lemons 
and raisins; tie or sew together, and place in jars, adding 
half an ounce of cloves and one ounce of cinnamon bark 
broken in small pieces. Make a sirup of one pound of sugar 
to one pint of vinegar; boil and pour over every morning 
for nine mornings, adding enough every morning to thor- 
oughly cover the pickles. Bettie P. Adamsox. 

TABLE OF WEIGHTS AND MEASURES OF SPICES. 

Two table-spoonfuls (well heaped) of ground spices weigh 
one ounce. 

Two and one-half table-spoonfuls of w T hole spices weigh 
one ounce. 

Two table-spoonfuls (well heaped) of mustard-seed weigh 
one ounce. 

Two and one-half table-spoonfuls of tumeric weigh one 
ounce. 

Three table-spoonfuls of celery-seed weigh one ounce. 



\ 



SALADS. 



MRS. WILLIAM MASSIE'S SALAD. 

Boil one large beet; when cold, cut in small slices. Boil 
six Irish potatoes ; when cold, slice. Cut up one large head 
of lettuce or an equal amount of cabbage, sliced on a potato- 
si icer. For a dressing, take the yelks of three eggs, one 
tea-cupful of vinegar, one tea-spoonful of ground mustard ; 
heat them, stirring all the w T hile, until thick ; add a table- 
spoonful, or more if you wish, of salad-oil, and a dessert- 
spoonful of sugar; pour over the salad. Cut up one or two 
hard-boiled eggs and lay on the dish. 

CHICKEN SALAD. 

Steam or boil three chickens until tender; cut the meat 
fine with scissors. Cut in the same way two pints of celery. 
Sprinkle one tea-spoonful of salt over this. Make a dress- 
ing of the yelks of ten hard-boiled eggs, mashed smoothly 
while hot, with one heaping tea-cupful of butter, two level 
tea-spoonfuls of salt, one tea-spoonful of pepper, two tea- 
spoonfuls of mixed mustard. Stir into this gradually three- 
fourths of a pint of vinegar. Chop fine four hard-boiled 
eggs, and mix with the chicken and celery. Four the dress- 
ing over it, and let it stand an hour or longer before serv- 
ing. One-half dozen cucumber pickles chopped fine may 
be added to the salad, if desired. Very fine. 

CHICKEN SALAD. 

Boil one chicken until thoroughly done, pick the meat 
from the bones, and chop it very fine. In the absence of 
celery, use one coffee-cupful of chopped cabbage, with one 

(121) 



122 



The New Kentucky Some Cook Booh. 



tea-spoonful of celery-seed mixed through it. If celery is 
used, cut with the scissors one heaping coffee-cupful, two 
cucumber pickles, one hard-boiled egg chopped fine, and 
one tea-spoonful of salt ; mix all well together with a silver 
fork. Make a dressing of' the yelks of four eggs well beat- 
en, a heaping table-spoonful of butter, one tea-spoonful of 
sugar, and one tea-cupful of vinegar. Put all on the stove 
together, and cook until thick, stirring all the time. When 
co]d, stir in smoothly one tea-spoonful of made mustard. 
Pour it over the salad, and let it stand an hour or two before 
serving. 

SALMON SALAD. 

Pick carefully one can of salmon. Boil four eggs hard, 
separate the whites from the yelks, mash the yelks, and mix 
smoothly with a table-spoonful of melted butter or olive-oil. 
Dissolve in one tea-cupful of vinegar one tea-spoonful of 
salt, two tea-spoonfuls of made mustard, and one-half a tea- 
spoonful of pepper. Mix this with the paste, and stir lightly 
through the meat with a silver fork. Garnish with parsley 
and the whites of the eggs cut in rings. Lobster salad may 
be prepared in the same way. Mrs. E. S. Buffixgtox. 

OYSTER SALAD. 

One can of cove oysters, without the liquor. Boil four 
eggs hard ; chop the whites fine, and add them to the oys- 
ters, with one tea-cupful of fine cracker crumbs; mash the 
yelks, with two table-spoonfuls of melted butter, one tea- 
spoonful of mixed mustard, one tea-cupful of vinegar, one 
tea- spoonful of salt, one tea-spoonful of celery-seed, four 
medium-sized cucumber pickles cut in small pieces. Pour 
the dressing over the oysters, whites of eggs, and cracker 
crumbs ; mix with a fork. Garnish the dish with parsley. 

Fresh oysters, cooked for five minutes in their own liquor, 
cut in half, and allowed to get cold, make better salad than 
cove oysters. Mks. L. C. Dixmitt. 



The New Kentucky Home Cook Book. 123 

SALMON SALAD. 

After picking over carefully one can of salmon, add the 
liquor. Roll fine one dozen butter crackers, mix through 
the salmon; add half a dozen medium-sized cucumber 
pickles chopped not very fine. Make a dressing of the 
yelks of four eggs well beaten, one table-spoonful of butter, 
one tea-spoonful of salt, and one tea-cupful of vinegar. Boil 
until it thickens. When cold, add one and a half tea-spoon- 
ful of made mustard. Pour over the salad, and mix with 
a silver fork. Mrs. L. C. Dimmitt. 

MACKEREL SALAD. 

Take two boxes of mackerel, and mince fine, taking out 
all the bones and pieces of fat; cut into small pieces half a 
dozen medium-sized cucumber pickles, and mix with the 
mackerel ; make a nice salad dressing, and pour over. 

Mrs. C. W. Darnall. 

SARDINE SALAD. 

Take two boxes of sardines; skin them, and take out the 
backbone; mince fine; one pint of chopped celery, half a 
pint of cracker crumbs, one pint of vinegar which must be 
boiled, the yelks of four eggs w r ell beaten, one table-spoonful 
of butter, two tea-spoonfuls of black pepper, one tea-spoon- 
ful of salt, half a tea-spoonful of Cayenne pepper; mix the 
seasoning with the eggs, and gradually pour in the boiling 
vinegar ; set it on the stove, and boil until thick ; take it 
off, and pour over the sardines the celery and cracker 
crumbs ; mix well with a silver fork. Let the salad become 
perfectly cold before serving. Mrs. Lucy Keith. 

OYSTER SALAD. 

Take one can of cove oysters, two eggs, three table- 
spoonfuls of vinegar, one table-spoonful of butter, one tea- 
spoonful of celery-seed, half a tea-spoonful of Cayenne pep- 
per, half a tea-spoonful of black pepper, half a tea-spoonful 



124 The New Kentucky Home Cook Book. 



of salt, and half a tea-spoonful of made mustard. Beat the 
butter and eggs together, add the cream, cook to the con- 
sistency of cream by placing the pan containing the mixture 
in a vessel of boiling water; add rolled cracker until thick. 
When cold, pour the dressing over the oysters. 

Mrs. Lucy Keith. 

OYSTER SALAD. 

To one can of cove oysters, picked to pieces, take one 
dozen hard-boiled eggs (use the yelks only ), mash them, and 
rub in smoothly one-fourth of a pound of butter (fresh olive- 
oil is the best; if used, four table-spoonfuls is enough), one 
tea-cupful of vinegar, one tea-spoonful of salt, one-half tea- 
spoonful of pepper, one tea-spocnful of mixed mustard, two 
table-spoonfuls of sugar, and one table-spoonful of celery- 
seed. Pour the dressing over the oysters. 

Mks. T. J. Fisher. 

CRAB SALAD. 

Take one can of crabs, and drain them well; or boil 
twelve fresh crabs, picking the meat carefully to pieces. 
Beat a quarter of a pound of butter to a cream, add the 
well-beaten yelks of four eggs, a dessert-spoonful of dry 
mustard, half a tea-spoonful of Cayenne pepper, one level 
tea-spoonful of salt; mix together, and put on the stove, 
adding one tea-cupful of vinegar ; boil it until it thickens, 
and set it aside to get cold. Line a salad-bowl with crisp 
white lettuce, put in the salad, and pour over the dressing 
just as it is ready to serve, as it is not good after standing. 

Shrimp salad is prepared and served in the same way. 
EGG SALAD. 

Boil hard one dozen esjffs, slice them through the center, 
take out the yelks, mash them very smoothly with two heap- 
ing table-spoonfuls of melted butter, one-fourth of a pound 
of minced cold ham, one tea-spoonful of salt, one tea-spoon- 
ful of celery-seed, and half a tea-spoonful of pepper; pour 



TJie New Kentucky Home Cook Book. 



125 



gradually into the eggs and seasoning vinegar enough to 
make a smooth paste. Fill the whites with the paste, close 
them together, place them in a salad-bowl, and pour over 
them either a dressing made as for chicken salad or cold 
vinegar. ' 

CELERY SALAD. 

Reserve the most perfect stalks for the celery-glass, using 
the green and imperfect ones for the salad. Cut them in 
small pieces, add two hard-boiled eggs chopped fine, season 
with pepper and salt. Into two well-beaten eggs pour one 
tea-cupful of vinegar, and one table-spoonful of butter; boil 
until it thickens; when cold, put in smoothly one table- 
spoonful of made mustard, and one table-spoonful of sugar ; 
pour over the celery. Let it stand an hour or two before 
serving. 

LOBSTER SALAD. 
Pick to pieces one can of lobster, cut fine the same quan- 
tity of celery; make a dressing the same as for salmon salad, 
adding to the dressing after it is cold one-fourth of a tea- 
spoonful of Cayenne pepper and one tea-spoonful of Wor- 
cestershire sauce. Or, take crisp lettuce, cut it with scis- 
sors not too small ; mix it lightly through the lobster with 
a fork; place around the salad-bowl small crisp leaves of 
lettuce, put in the salad, and pour over the dressing. In 
serving, give to each person some of the salad in one of the 
leaves. It must not be made until you are ready to use it, 
as the lettuce will soon wilt. 

POTATO SALAD. 

Take two coffee-cupfuls of mashed potato, run through a 
sieve; three-fourths of a cupful of white cabbage, cut very 
fine ; two cucumber pickles cut in small pieces, and the yelks 
of two hard-boiled eggs ; mix all together with very little 
vinegar. Make a dressing of one raw egg beaten very light, 
one tea-spoonful of celery-seed, one tea-spoonful of sugar, 



126 The New Kentucky Home Cook Book. 



one table-spoonful of melted butter, one tea-spoonful of 
flour, half a tea-cupful of vinegar one tea-spoonful of salt, 
and one tea-spoonful of pepper. Boil the vinegar, add the 
beaten eg*g and seasoning, mix the flour smoothly in a little 
cold vinegar, and add to the dressing; cook, stirring con- 
stantly until it thickens. Pour it over the salad, mixing 
lightly with a fork. Let it be cold before serving. 

Miss Alice Ficklix. 
POTATO SALAD. 

Boil five or six good-sized potatoes, boil hard two eggs, 
slice three onions and lay them in vinegar half an hour. 
When the eggs and potatoes are cold, take the onions out 
of the vinegar, put all together, and chop fine; add one 
level tea-spoonful of salt, one tea-spoonful of celery-seed, a 
tea-spoonful and a half of mixed mustard, and half a tea- 
cupful of vinegar. Make a few hours before serving. 

Mrs. Z. T. Moffett. 

POTATO SALAD. 

Boil five or six medium-sized potatoes ; when they become 
cold, slice them tolerably thin ; mix through them two cu- 
cumber pickles and two hard-boiled eggs cut fine. Prepare 
a dressing by adding to two well-beaten eggs a tea-cupful of 
vinegar, a slice or two of onion minced fine, a tea-spoonful 
of salt, half a tea-spoonful of pepper, one table-spoonful of 
mixed mustard, one tea-spoonful of sugar, a lump of butter 
the size of a walnut, and a tea-spoonful of celery-seed. Place 
it over the fire, and stir constantly until it begins to thicken. 
When cool, pour it over the potatoes, and set it away in a 
cold place until meal-time. Cold potatoes left from a pre- 
vious meal may be used, instead of cooking them fresh ; and 
a simple salad may be prepared by omitting the pickles and 
hard-boiled eggs. At a time when eggs are scarce, one will 
be found to do good service for the dressing. 



The New Kentucky Home Cook Book. 127 



HAM SALAD. 
Take scraps of cold boiled ham, equal in quantity to one 
chicken, and chop it fine. Boil four eggs hard, chop the 
whites fine, mash the yelks, adding to them one tea-spoonful 
of pepper, two tea-spoonfuls of dry mustard, half a table- 
spoonful of sugar, one tea-spoonful of salt, and one table- 
spoonful of celery-seed. Mix in slowly one-half pint of 
vinegar. Fresh celery is best, and if used, take one stalk. 

Mrs. A. K. Glascock. 

FISH OR CHEESE SALAD. 

Take one pound and a half of cold fish chopped fine, one 
pound of cheese grated, three -table-spoonfuls of melted but- 
ter, one tea-spoonful each of salt, pepper, and sugar, one 
table-spoonful of made mustard, four table-spoonfuls of cel- 
ery-seed, one very small onion, three-fourths of a tea-cupful 
of vinegar, and three hard-boiled eggs. First rub the yelks 
of the eggs to a paste with the melted butter, adding the 
salt, pepper, sugar, and mustard, at the last the cheese, and 
then the fish. Mix all well together before putting in the 
vinegar. Mrs. Chas. E. Tabs. 

DRESSING FOR SLAW OR LETTUCE. 

Make a rich custard of one-half a tea'-cupful of new milk, 
the yelks of two eggs, and half a tea-cupful of sugar. Stir 
into the custard one table-spoonful of butter, one tea-spoon- 
ful of made mustard, half a tea-spoonful of salt, a dessert- 
spoonful of celery-seed, and one tea-cupful of vinegar. Have 
the cabbage nicely shaved, and sprinkle over it half a tea- 
spoonful of tumeric. Pour the dressing over it while warm. 

Mrs. X. T. Chexoweth. 

DRESSING FOR SLAW. 

Chop a white cobbage very fine, with one-fourth of an 
onion, and half a tea-spoonful of salt. Make a dressing of 
half a pint of vinegar, the yelks of two or three eggs, one 



128 The Neio Kentucky Home Cook Book. 



table-spoonful of mixed mustard, one table-spoonful of sugar, 
half a tea-spoonful of celery-seed, half a tea-spoonful of 
pepper, and two table-spoonfuls of cream or a dessert-spoon- 
ful of butter. Boil it until it thickens, stirring constantly. 
When done, pour over the cabbage and onion, stirring all 
the time. 

DRESSING FOR SLAW. 

Beat one egg until very light; half a tea-cupful of vine- 
gar, one table-spoonful of sugar, half a tea-spoonful of salt, 
and half a tea-spoonful of flour; boil until it thickens. Add 
a small quantity of celery cut fine or celery-seed to the cab- 
bage. Mrs. L. M. Keith. 

CREAM DRESSING. 

Two hard-boiled eggs rubbed smoothly, with one table- 
spoonful of melted butter or salad-oil, a dessert-spoonful of 
mixed mustard, a salt-spoonful of salt, a little Cayenne pep- 
per, and half a tea-cupful of thick sweet cream ; stir all to- 
gether, and add vinegar to reduce it to a creamy paste. 
Pour it over lettuce or any salad. Mrs. L. M. Keith. 

SALAD DRESSING. 

Beat the yelks of eight eggs, and add to them one cupful 
of sugar, one table-spoonful of salt, a table-spoonful of mus- 
tard, a table-spoonful of black pepper, a little Cayenne pep- 
per, and a cupful of cream ; mix thoroughly. Boil a cup- 
ful of butter in one-half pint of vinegar; pour this upon 
the mixture, and stir well. When cold, put it in bottles. 
This dressing will keep for weeks in the hottest weather. 

Mrs. W. K. Griffith. 

SALAD DRESSING. 

Take the yelks of eight eggs, half a pound of butter, one 
tea-cupful of vinegar, one table-spoonful of mixed mustard, 
half a tea-spoonful of salt, half a tea-spoonful of pepper, and 
one tea-spoonful of celery-seed; mix all together, and boil 



The New Kentucky Home Cook Book. 



129 



until thick, stirring all the time. When done, pour into it 
one table-spoonful of salad-oil or melted butter (oil is the 
best), and stir it in smoothly. This is nice dressing for raw 
or cove oysters, chicken salad, or cold mutton. 

Mrs. L. M. Keith. 

MAYONNAISE DRESSING. 

Take the yelks of three well-beaten eggs, half a tea-cupful 
of melted butter, half a tea-cupful of sweet milk, one tea- 
cupful of vinegar, half a tea-spoonful of mixed mustard, 
one tea-spooDful of sugar, and one-fourth of a tea-spoonful of 
salt ; boil two or three minutes. Mrs. G. H. Hotter. 

MAYONNAISE DRESSING. 

Take the yelks of three uncooked eggs, one table-spoonful 
of sugar, one table-spoonful of dry mustard, one-tenth of a 
tea-spoonful of Cayenne pepper, one tea-spoonful of salt, 
one-fourth of a tea-cupful of vinegar, the juice of half a 
lemon, one pint of best salad-oil, and one tea-cupful of 
whipped cream. Beat the eggs, mustard, sugar, salt, and 
Cayenne together until very light and thick ; add the oil, a 
drop at a time, until it becomes so thick it cannot be stirred ; 
then add the oil a little faster; when it becomes stiff again, 
add the vinegar and oil alternately; lastly, the lemon-juice 
and cream. (Omit the cream, if desired.) Place it on ice 
for a few hours, unless it is to be served at once. 

Much depends upon the mixing of this most delicious 
dressing. Place the bowl in ice-water while making. If 
the oil is added too fast it will curdle, when it is useless to 
proceed. Commence over again with fresh ingredients, and 
gradually stir in that which has been mixed. 

Mrs. Victor C. Gilman. 

DRESSED TOMATOES. 

Take large, smooth, ripe tomatoes; peel and slice them. 

Make a salad dressing of the yelks of three eggs well beaten, 

o 



130 The New Kentucky Home Cool- Booh. 



one heaping table-spoonful of butter, half a tea-spoonful of 
salt, one table-spoonful of sugar, one coffee-cupful of vine- 
gar; boil it until it thickens, stirring constantly; when cold, 
add one tea-spoonful of mixed mustard. Serve with the to- 
matoes. Or, peel the tomatoes, leaving them whole; cut 
out the core, and serve with the above dressing or mayon- 
naise. Either will be found excellent. 

CUCUMBERS. 
Lay them in water for two or three hours, peel them, 
slice on a slicer, lay in ice-water half an hour, and drain 
well ; pour over the vinegar, and add salt and pepper. 

RADISHES. 

Peel or scrape them, slice them thin, sprinkle over them 
salt and pepj)er, and pour vinegar over them. 

LETTUCE. 

Wash very carefully, and lay in ice-water. Serve with 
either salad or mayonnaise dressing. 



BREAD. 



BREAD MAKING. 

To the uninitiated in this the most important department 
of the culinary art much may be said to instruct; at the 
same time there are no written rules that can guide one to 
perfection as experience and practice do. The preparing 
of good and wholesome food fills an important place in the 
list of duties which falls to the lot of the housewife, and 
prominent among these preparations is the making of good 
bread, appropriately designated the "staff of life," as it is 
really the food of all classes. Hence the importance of 
obtaining a knowledge of an art that is so universal in its 
demands, and so productive of good. We Americans may 
not have the least desire to adopt or indorse the course pur- 
sued by the people of the Old World, yet the fact that " the 
wife's inability to make good bread is a ground for divorce 
among the Arabs" will show, to a certain extent, how con- 
ducive such an acquisition is to domestic peace. In the culti- 
vation of whatever undeveloped talent we may possess in this 
line Ave will presuppose that we have at our command the 
first essentials, which are good flour, lively yeast, and an oven 
that does good baking. Having these requisites, with due 
attention paid to the proportioning of ingredients as given in 
the different receipts under the head of Bread, we cannot but 
feel assured that the swift, deft touch which makes the work 
easy and sure will come with practice. In making yeast 
bread, if it is desirable to have the baking done in the early 
part of the day, the sponge (which can be prepared by di- 
rections given in receipts) must be made in the afternoon. 
In cold weather use warm water in making the sponge, us- 



132 



The Neiv Kentucky Home Cook Book. 



ing a crock or jar (never in tin) in which to have it rise. 
If necessary, the vessel which contains the sponge can he 
protected from the cold by wrapping it in a worn blanket 
kept for this purpose. After it has risen, the bread can be 
mixed during the evening, and left to lighten in the bread- 
pan. For this purpose, use a large seamless pan with 
handles and a closely fitted cover. Tin is preferable to 
wood, being much easier cleansed after using. The temper- 
ature of the flour and sponge should correspond. After 
having stirred the sponge into the flour, if additional moist- 
ure is needed use warm water, keeping the dough as solt as 
can well be handled. Protect the bread-pan from the cold 
as you did the sponge-jar, and leave the mass to lighten. 
The dough at the first rising should increase to twice its 
original size. After the bread is mixed then begins the 
process of kneading, which is a very important part of bread 
making. Good cooks differ as to the number of times the 
dough should be worked, each being successful in carrying 
out her individual ideas. Some insist that twice is the com- 
plement, while others are quite as well satisfied with knead- 
ing it well at the time of mixing, and once again for a few 
minutes only after it has lightened, before molding the 
loaves preparatory to the second rising. The queen of the 
kitchen, be she mistress or maid, can show her desire to add 
to the pleasure of the household by rising early in order to 
prepare the light rolls so delicious for the morning meal. 
The batch of bread' made up the evening before (if a suc- 
cess) will be found waiting her attention. After sprinkling 
a little flour on the kneading-board, separate a piece of the 
lightened dough and work a table-spoonful of lard into it, 
kneading it until smooth, then make into rolls, either .by 
rolling the dough and cutting with a deep cutter, or make 
into shape with the hand, place in a pan slightly warm 
and well greased with lard, and keep in a warm place to 



The New Kentucky Home Cook Book. 133 

lighten, while you knead the remainder of the dough and 
mold into loaves, which are also to be put in pans warmed 
and greased, and to be kept warm while rising. This sec- 
ond rising will require twenty or thirty minutes if the tem- 
perature is favorable, and will increase the rolls and loaves 
one and a half time their original size. The next requisite 
is a properly heated oven, which can be tested by placing a 
tea-spoonful of flour in a small dish and setting it in the 
oven; if it browns in one minute, the heat will be just right. 
It is quite important that the baking process should begin 
immediately. The temperature of the oven should be kept 
regular throughout the baking, which will require from 
thirty to forty-five minutes. Many persons allow the bread 
to remain in the oven, with the door open, after it is appar- 
ently done, to soak, according to kitchen parlance. This is 
to dry out the moisture and prevent the bread from being 
clammy. When removed from the oven, wrap in a cloth 
and place in such a position that the air may strike all 
sides. Wire trays or stands for holding bread are very 
convenient, and facilitate the cooling. Of course these gen- 
eral directions in regard to the making of the sponge and 
bread will vary as the seasons change; in summer, making 
use of cold water, and making sponge and bread in the morn- 
ing, so as to give it attention and prevent its becoming sour. 

In making salt-rising in the place of yeast bread, follow 
directions given under that head. The principal difference 
in the making of the bread is that it requires the dough to 
be somewhat softer, and it can also be placed in the pan 
used for baking as soon as it is mixed and kneaded suffi- 
ciently, and allowed to rise but the once after being made 
into bread. Light bread should never be cut while hot, but 
if it is unavoidable, use a well-heated knife. It is by pay- 
ing attention to these details that we secure for ourselves 
happy results. 



134 



The New Kentucky Home Cook Book. 



And now a word to mothers. Send your daughters into 
the kitchen and have them trained even in this one domes- 
tic accomplishment, and you will find that the effort will 
not return unto you void, but will repay a hundred-fold. 
The knowledge may not be called into requisition just now, 
but can be held in reserve for future emergencies. When 
Bridget can't and Dinah won't, then my lady can stand 
forth and assert her dignity by being mistress of the situa- 
tion. There is nothing more conducive to the health and 
happiness of a family than good bread. An indifferent 
meal supplemented with a crisp roll or flaky biscuit becomes 
at once a pleasant recollection, so let us see to it that our 
children are instructed in this art, and become proficient by 
daily practice, and thus secure for themselves and dear ones 
sound bodies and happy homes. 

DRY YEAST. 

Make of one good-sized handful of hops a strong tea and 
strain it over one quart of flour. Boil two large potatoes, 
mash and mix with it, and when cool add three cakes of 
yeast dissolved. Let it rise, and make it out in cakes with 
dry corn-meal. Miss Phcebe Wood. 

LIQUID YEAST. 

Boil six potatoes until done; boil one handful of hops in 
a half gallon of water; mash the potatoes, add a handful 
of salt, half a tea-cupful of brown sugar, and a dessert- 
spoonful of flour. Strain the hop water into this; let it set 
till cool; pour in half a tea-cupful of old yeast; put into a 
jug, set in a warm place. When it sings, it is ready for 
use. Miss Phcebe Wood. 

SPLENDID YEAST. 

Put five or six good-sized potatoes with a handful of hops 
tied in a thin bag into a half gallon of boiling water. Boil 
all together until the potatoes are done, then remove the 



The New Kentucky Home Cook Book. 



135 



sack of hops, squeezing well. Pour the water off the pota- 
toes, and place where it will keep hot. Mash very fine and 
smooth, add half a tea-cupful of salt and one tea-cupful of 
sugar, then gradually the water in which the potatoes were 
boiled. Stir all together ; pour into a gallon stone jar and 
put a saucer over the top. When milk warm, break in two 
good-sized cakes of yeast, and leave overnight in a warm 
j)lace to rise. Let it remain anywhere in the kitchen for 
two or three days, stirring from the bottom once or twice a 
day, then set away in the cellar or some cool place. This 
yeast does not sour — it improves with age. One tea-cupful 
is sufficient for three or four loaves of bread. Always re- 
serve the last tea-cupful to start the next yeast, as it is pref- 
erable to the cake yeast for this purpose. 

Mrs. C. E. Tabb. 
SPONGE FOR BREAD. 

Boil three good-sized potatoes in a quart of water ; when 
done, add enough flour to the water to make a stiff batter, 
then add the potatoes well mashed, and lastly a cake of yeast 
dissolved in lukewarm water. In winter, have the potatoes 
and water boiling hot; in summer, have them moderately 
warm. This receipt will make a half gallon of sponge. 

Mrs. James F. Kobinson. 

Bread Made with This Sponge. — Three quarts of flour, 
three table-spoonfuls of lard worked in thoroughly, salt, one 
coffee-cupful of sponge. Mix rather soft with lukewarm 
water, and set to rise. It must be worked a great deal be- 
fore putting to rise. When risen, work in a table-spoonful 
of sugar and one tea-spoonful of soda dissolved in water. 
To make good bread, work till it blisters, let it rise again, 
and bake. 

Pocket-books can be made by this same receipt, by break- 
ing in three eggs while first mixing, and when ready to bake 
butter and turn over the top, 



136 



The New Kentucky Home Cook Book. 



Graham bread can be made by this receipt, by using Gra- 
ham flour, either sifted or unsifted. 

Mrs. Joseph F. Brodrick. 

TO SET A SPONGE FOR BREAD. 

Take one tea-cupful of yeast and stir into it one pint of 
milk-warm water and flour enough to make a stiff batter. 
Set in a warm place to rise, which it should do in about one 
hour. Measure two quarts of sifted flour, sprinkle over it a 
half tea-cupful of sugar and one tea-spoonful of salt. Make 
a hole in the center and pour in the risen sponge, rinsing 
out the bowl with as much warm water as it will require to 
make up the flour. Knead until it blisters; make into a 
shapely ball, place in the center of a well-floured bread- 
bowl. Grease the top to prevent a crust from forming, put 
it in a warm place to rise, with a clotli thrown lightly over 
it. When it has risen to more than twice its original size, 
work w T ell again. Make out into small loaves, grease them, 
set to rise, and then bake in a hot oven for about one hour. 

Mrs. Charles E. Tare. 

SPONGE FOR BREAD. 

Break two cakes of yeast into a tea-cup; pour enough 
water over it to cover, and let it stand until soft. Put one 
and one-half pint of water in a bowl, pour in the yeast, and 
add flour enough to make a stiff batter. Beat until smooth 
and light. Let this sponge rise overnight. 

Bread Made with This Sponge. — To one-half pint of 
sweet milk add one pint of boiling water. During the 
summer months, let the scalded milk get nearly cold before 
making the bread ; in winter, have it warm but not hot 
enough to scald the yeast. Take a large pan, used only for 
bread, a large iron spoonful of lard, two table-spoonfuls of 
salt, two table-spoonfuls of white sugar, half a tea-spoonful 
of soda. Cream the lard, sugar, salt, and soda together, 



Tlie New Kentucky Home Cook Booh 



137 



then pour in the scalded milk, then the sponge; add as 
much flour as you can stir in with a spoon. Turn it out on 
your bread-board on which you have sprinkled flour, and 
continue to work flour in until it is a soft dough ; knead 
well about fifteen minutes, return to bread-pan, grease on 
top with a little lard, and set away to rise. Knead a sec- 
ond time. This quantity will make two loaves and a pan 
of rolls. Grease the pans before putting in the bread, rub 
a little melted lard over the top, and set away to rise, cov- 
ering with a clean towel. When light enough, bake one 
hour .in an oven not too hot. When the crust begins to 
form, cover the top with paper. Mrs. Annie Lee. 

BREAD MADE WITH FLEISCH MAN'S YEAST. 

For use in the morning — makes four loaves. Dissolve 
thoroughly one two-cent cake of Fleischman's compressed 
yeast in a pint of lukewarm water, and stir in sifted flour 
until the mixture is a little thicker than griddle-cake bat- 
ter. Set it in a warm place, free from draft, until it rises 
and begins to go back. Your sponge is now complete. Add 
to the sponge one quart of lukewarm water, one table-spoon- 
ful of salt, two table-spoonfuls of sugar, two table-spoonfuls 
of butter ; add sifted flour enough to make a dough as soft 
as can be handled ; knead well. When thoroughly light, 
knead, make into loaves, put into well-greased pans for 
final rising. This last kneading should be very thorough. 
When light, bake, remembering that it will spring more in 
the oven. When baked, lean it against something, throw a 
cloth over it, and cool by contact with air on all sides. 

To make overnight. Dissolve one two-cent cake of yeast 
in two quarts of water. Add two table-spoonfuls each of 
salt, butter, and sugar, also sifted flour enough to make a 
moderately stiff dough ; knead thoroughly. In the morn- 
ing, when thoroughly light, make into four loaves, and let 



138 The New Kentucky Some Cook Booh 



them stand about one hour, or till light, then bake. Keep 
the dough moderately warru in winter ; in warm weather, 
ccol. 

BOSTON BROWN-BREAD. 

Dissolve one two-cent cake of compressed yeast in three- 
fourths of a pint of water, and stir in one cupful of wheaten 
flour. Let it rise five hours, then stir in one quart of wa- 
ter, a good half tea-spoonful of soda, one tea-spoonful of salt, 
two and one-half tea-spoonfuls of molasses, one large quart 
of Indian meal, one large pint of rye meal, raisins if de- 
sired. Put into a pan and steam or bake five hours. If 
steamed, take out of the pan and put into the oven for a few 
minutes to dry. Makes one large family pan. Can steam 
or bake with slow fire all night, if desired. 

ROLLS MADE WITH FLEISCH MAN'S YEAST. 

Take two quarts of flour, measure after sifting; mix with 
it one table-spoonful of sugar, one tea-spoonful of salt, rub 
in one table-spoonful of lard or butter. Boil one pint of 
milk and cool it ; when lukewarm, add oue-half cake of com- 
jn*essed yeast dissolved in half a cupful of lukewarm water 
or milk. Make a hole in the flour, and pour in the milk 
and yeast, stirring in just enough flour to make a thin bat- 
ter. Cover and let it rise overnight, and in the morning 
stir in the rest of the flour and knead twenty minutes, usiug 
no more flour. The dough should be very stiff. Let it rise 
again. When light, roll out half an inch thick, and cut 
with round or oval cutter. Fold edges together, rise agaiu, 
Avell covered, until very light. Bake ten or fifteen minutes 
in a very hot oven. If not mixed overnight, set a whole 
cake of yeast. 

SALT-RISING BREAD. 

Pour one-half pint of scalding night's milk over two ta- 
ble-spoonfuls cf sifted meal ; set it iu a warm place overnight. 



The New Kentucky Home Cook Book. 



139 



In the morning, take a pint of lukewarm water, being care- 
ful not to get it too warm. Mix this with the meal, and 
put with it a pinch of salt, the same of soda, and one tea- 
spoonful of sugar. Stir in enough flour to make a thick 
sponge, leaving some of the flour on top. Set this into a 
pot of water warm enough to bear your hand in. Cover 
both sponge and pot of water closely, and set on back of 
the range or near where the water will keej3 the same tem- 
perature. It ought to rise in two or three hours. When 
it rises to twice its original height, have ready two quarts 
of sifted flour, into which mix thoroughly one tea-spoonful 
of salt and a lump of lard the size of a hen's egg. Make a 
hole in the center and pour in the rising. If this is not 
enough rising to take up all the flour, add lukewarm water 
to the flour in the bowl in which you are mixing. Knead 
well about twenty minutes; make into loaves; set to rise, 
and then bake. Mrs. Charles E. Tabb. 

SALT-RISING BREAD. 

Same as previous receipt, excepting that just before put- 
ting the lard and salt into the sifted flour, take half a tea- 
cupful of new milk and pour it boiling hot over the sifted 
flour, stirring it well with a spoon. Let this cool, then put 
in the lard and salt, and proceed as in previous receipt. 

Mrs. Lucy Keith. 

SALT-RISING BREAD. 

The eveniDg before wanting the bread, pour half a tea- 
cupful of boiling milk over one table-spoonful of sifted meal, 
and set it in a hot place overnight — either in the stove oven 
or under the grate in hot ashes. In the morning, stir the 
scalded meal into a stiff batter made of half a pint of luke- 
warm water and two coffee-cupfuls of flour. Place this in 
a covered vessel in water steaming hot, but not hot enough 
to cook it. Set it in a warm place and let it rise. Put 



140 The New Kentucky Home Cool: Booh. 



into a bread-bowl four quarts of flour, stir in a large table- 
spoonful of lard and half a tea-spoonful of salt; then pour 
in the rising and one and one-half pint of lukewarm water. 
Make a soft dough, work it five minutes or less, make into 
loaves to about half fill the pan, and set in a moderately 
warm place to rise till it fills the pan. When well risen, 
bake in a tolerably hot oven about one hour. 

Mrs. Frank Peale, Carlisle, Ky. 

ROLLS. 

Take two tea-cupfuls of yeast, one egg, two table-spoonfuls 
of white sugar, two quarts of flour, butter and lard mixed 
the size of an egg. Beat the egg, yeast, and one spoonful 
of the sugar together, stir shortening and one spoonful of 
the sugar into the flour. Pour in the yeast, and add enough 
water to make dough. Roll out, and cut like biscuit. Put 
two pieces together with butter between. Let them rise, and 
bake. Mrs. Desha. 

LIGHT ROLLS. 

Take one quart of flour, one large iron spoonful of lard, 
a pinch of salt, two table-spoonfuls of sugar, one tea-cupful 
of yeast. Make up in summer with cold water, or in win- 
ter with warm water. In summer make up at one o'clock 
and set aside to rise, or in winter at eleven o'clock. An 
hour before tea, work and make into shape. Grease slight- 
ly on top to prevent them from getting hard, and when they 
have risen bake in a moderate oven. 

Miss Mollie Chiles, Lexington, Ky. 

ROLLS. 

Stir enough flour into half a pint of hot buttermilk to 
make it very stiff, and when cold add one cake of dissolved 
yeast, and let it rise all night. In the morning, take three 
pints of flour before it is sifted, two iron spoonfuls of sponge, 
lard the size of an egg, one tea-spoonful of sugar, salt, and 



The New Kentucky Home Cook Book. 141 



sufficient lukewarm water to make a soft dough. Make into 
rolls, set to rise, and bake. Mrs. A. A. Walworth. 

WHITE MOUNTAIN ROLLS. 

Take sixteen cupfuls of flour, one-half cupful of sugar, 
one cupful of butter, one cupful of yeast, the whites of four 
eggs beaten to a stiff froth, four cupfuls of boiling milk. 
Melt the butter and sugar in the milk, having the milk luke- 
warm, and mix the bread, adding the whites of the eggs 
after mixing in part of the flour. Knead stiff, and let rise 
in a warm place overnight. In the morning, knead into 
rolls, let rise till light, rub the beaten white of an egg over 
the top of the rolls, and bake for thirty minutes. 

Miss Harrison. 

TEA ROLLS. 

Take one quart of flour, one tea-spoonful of salt, two tea- 
spoonfuls of baking-powder, lard the size of an egg. Mix 
the baking-powder and salt through the flour, then the lard. 
Work into a soft dough with nearly a pint of sweet milk. 
Roll out thin on the biscuit-board; spread with melted but- 
ter, and sprinkle with sugar. Then roll it over and over, 
and cut down in slices about three-quarters of an inch thick. 
Lay flat in the biscuit-pan, and bake quickly. Very nice. 

Mrs. William Davis. 

PARKER HOUSE ROLLS. 

Dissolve two table-spoonfuls of white sugar, one tea-spoon- 
ful of salt, three-fourths of a tea-cupful of good yeast, one 
cupful of lard in one quart of warm milk, four quarts of 
flour before sifting. Mix all together, leaving out a little 
of the flour, to roll out with. If wanted for breakfast, mix 
them at night ; but if for tea, mix them in the morning. 
Let them rise well, then knead, and cut out. Put them into 
pans to rise again for three-quarters of an hour, then bake. 

Miss Sue Bierbower. 



142 The New Kentucky Home Cook Book. 



POCKET-BOOKS. 

Take one quart of sponge, three eggs beaten separately 
very light then whipped together, one cupful of lard or but- 
ter, one cupful of white sugar, one cupful of sweet milk, and 
enough flour to make a soft dough. Knead well, and set in 
a warm place to rise. When light, knead again. Pinch 
off small pieces, roll out half an inch thick, spread with 
butter and sugar, and then fold over and press the edges 
together with the fingers. Lay them in well-buttered pans, 
and set to rise. Bake in a moderate oven. 

Mrs, Annie Lee. 

BAKING-POWDER. 

Take one-half pound of cream of tartar, one-half pound 
of soda less two table-spoonfuls, one ounce of tartaric acid, 
one-half cupful of flour. Keep in a close can. 

Mrs. Hugh Bierbower. 
BAKING-POWDER BISCUIT. 

Take one quart of flour, one-third of a tea-spoonful of 
soda, one tea-spoonful of baking-powder, one tea-spoonful 
of salt, lard the size of an egg, enough sour milk to make 
into a soft dough. Mrs. Annie Lee. 

DROP BISCUIT. 

Take one quart of flour, one table-spoonful of lard, two 
heaping tea-spoonfuls of baking-powder well mixed in the 
flour, a little salt, a little over half a pint of sweet milk or 
enough to make a stiff batter. Drop into greased pans, and 
bake quickly. Mrs. Peale, Carlisle, Ky. 

EXCELLENT BISCUIT. 

Sift one quart of flour with two tea-spoonfuls of baking- 
powder, butter the size of a walnut, one-half tea-spoonful of 
salt. Stir one-half tea-spoonful of soda into one pint of sour 
cream. Mix and bake as quickly as possible. 

Mrs. John W. Power. 



The New Kentucky Home Cook Book. 



143 



BAKING-POWDER BISCUIT. 

Take one quart of sifted flour, put iuto it three tea-spoon- 
fuls of baking-powder also sifted. Mix thoroughly. Rub 
into this a piece of shortening (half lard and half butter ) 
about the size of a large egg, a little salt, and one pint of 
sweet milk. Sprinkle the board to prevent sticking. Bake 
immediately in a hot oven. Mrs. Laura C. Dimmitt. 

COFFEE BREAD. 

Take one quart of flour, one egg not beaten, one cupful 
of sugar, a lump of butter the size of an egg. Mix with 
sweet milk to a soft dough (nearly one pint), two tea-spoon- 
fuls of baking-powder. Divide into three quantities and 
put into jelly-pans. Score deeply; pour over this one cup- 
ful of melted butter; then mix one cupful of sugar and one 
paper of ground cinnamon together, and sprinkle over this. 
Bake. Mrs. G. T. Hunter. 

FEDERAL BREAD. 

Take three eggs, one table-spoonful of butter, one table- 
spoonful of lard, two tea-spoonfuls of cream of tartar, one 
tea-spoonful of soda, one quart of flour, sufficient buttermilk 
to wet it, two table-spoonfuls of sugar. Let it rise like light 
bread. Bake. ^Rs. D. B. Lacy, Owixgsville, Ky. 

SODA BISCUIT. 

Take one quart of flour, into which' mix one table-spoon- 
ful of lard and one-half tea-spoonful of salt. Then stir into 
one-half pint of buttermilk one-half tea-spoonful of soda. 
Mix this with the flour. Bake quickly. 

GRAHAM BISCUIT. 

Take one quart of Graham flour, one tea-cupful of sugar, 
sour cream enough to make a soft dough, one tea-spoonful 
soda, one table-spoonful of butter. Work sugar, butter, and 
flour together; then add cream, and work but little. Make 
into biscuits, and bake. Mrs. Joxes, Escuuapia Springs. 



144 The New Kentucky Some Cook Book. 



BEEF-SUET BISCUIT. 

Take one quart of flour, oue tea-spoouful of suet chopped 
fine, one-half pint of buttermilk, and one-half tea-spoonful 
of soda. Mrs. N. A. Glascock. 

BUTTERMILK BISCUIT. 
Take one quart of buttermilk, one tea-spoonful of soda, 
one table-spoonful of butter, flour enough to roll out. 

Mrs. Cary Hall. 

GRAHAM GEMS. 

Take one quart of unbolted flour, one pint of buttermilk, 
one egg, one tea-spoonful of soda, salt. Put the soda in the 
buttermilk, then add the egg. Stir in the flower very slow- 
ly until it becomes a smooth batter. Bake quickly in a hot 
oven. Mrs. Tabb. 

QUICK GRAHAM BREAD. 

Take one and one-half pint of sour milk, one-half coffee- 
cupful of molasses, one-half tea-spoonful of salt, two tea- 
spoonfuls of soda dissolved in a little hot water, as much 
Graham flour as can be stirred in with a spoon. Pour into 
a well-greased pan, and put into the oven. Bake for two 
hours. Excellent. Mrs. W. S. Moores. 

GRAHAM PUFFS. 

Take one quart of buttermilk, two eggs, one tea-spoonful 
of salt, one tea-spoonful of soda, one table-spoonful of sugar, 
Graham flour to make a stiff batter. Grease the muffin- 
irons, set on the stove until thoroughly heated ; pour in the 
batter and bake. Mrs. Moores, 

GRAHAM BISCUIT. 

Take one and one-half pint of Graham flour, two level 
table-spoonfuls of lard, one and one-half dessert-spoonful of 
baking-powder, three-fourths of a pint of sweet milk, salt. 
Mix as in baking-powder biscuits, and bake quickly. Do 
not sift Graham flour. Mrs. J. F. Robinson. 



The New Kentucky Home Cook Book. 143 



RUSK. 

Take one coffee-cupful of lard and butter mixed, beat with 
one cupful of sugar, beat one egg with another cupful of 
sugar, one even tea-spoonful of soda, two tea-spoonfuls of 
salt, sifted with three pints of flour. Use two coffee-cupful^ 
of potato sponge. Knead well; let rise, and knead again 
before putting into pans. Miss Phcebe Wood. 

RUSK. 

To three quarts of flour add two eggs, two cupfuls of su- 
gar, three table-spoonfuls of lard, one coffee-cupful of sponge. 
Work well, and let it rise ; then make out into shapes and 
cover the tops with sugar and egg beaten stiff. Then grate 
a little nutmeg over them, and let rise again. Bake. Nice. 

Mrs. Calvert. 

RUSK. 

Take four pints of flour, one pint of sweet milk, one cup- 
ful of sugar, one cupful of lard, one cupful of yeast sponge, 
three eggs beaten light, one spoonful of salt. Let the dough 
rise twice before making the rusk into shape. Take the 
white of one egg and a table-spoonful of milk, beat well to- 
gether, spread over the tops of the rusk, then sprinkle with 
powdered sugar and a little cinnamon when sufficiently light 
to bake. Mrs. Annie Lee. 

BEATEN BISCUIT. 

Take one quart of flour, one table-spoonful of lard, a pinch 
of salt, sufficient water to make a stiff dough. Work and 
beat until it blisters and becomes soft. Roll out half an 
inch thick, stick with a fork in the center of each, and bake 
in a slow oven. Miss Mollie Chiles, Lexington, Ky. 

WAFERS. 

Mix thoroughly into one pint of flour one table-spoonful 
of lard, one-half tea-spoonful of salt. Mix into a stiff dough 
with one tea-cupful of cold water and sweet milk (half of 
10 



146 The New Kentucky Home Cook Book. 



each). Work and beat until it is smooth and blisters. Roll 
out thin, cut into small biscuit ; then roll each biscuit until 
it is as thin as a knife-blade. Bake until a nice brown in a 
quick oven. Mrs. Laura C. Dimmitt. 

PLAIN BISCUIT. 

Take one table-spoonful of lard, one tea-cupful of sweet 
milk, one-half tea-spoonful of salt, one quart of flour. Rub 
the lard in the flour, add the milk. Beat or work till it 
blisters. Mrs. C. C. Dqbyns. 

KENTUCKY BISCUIT. 

Take one quart of sifted flour, lard the size of a hen's 
egg, one even tea-spoonful of salt, one tea-cupful of ice-wa- 
ter. Knead till they blister. Mrs. Tabb. 

WHEATEN MUFFINS. 

Take one pint of flour, one pint of buttermilk, one-half 
tea-spoonful of soda dissolved in milk, the yelk of one egg 
and the whites of two eggs beaten separately, salt, one table- 
spoonful of melted lard. Makes one dozen muffins. 

Mrs. Peale, Carlisle, Ky. 

QUICK MUFFINS. 

Take two tea-cupfuls of buttermilk, one tea-cupful of 
thick cream, or three even table-spoonfuls of melted butter, 
four eggs, one-half tea-spoonful of soda, one quart of flour. 
Dissolve soda in the milk, add the yelks well beateu, then 
the butter or cream; then beat the flour in thoroughly. 
Lastly, add the beaten whites. Have muffin-irons well 
greased and very hot. Pour in the batter, and bake quickly. 
Very nice. Mrs. James F. Kobinson. 

GERMAN PUFFS. 

Take four eggs, one and one-half pint of flour, one and 
one-half pint of sweet milk, lard the size of a walnut, a pinch 
of salt. Beat hard and light. Bake quickly. Delightful. 

Mrs. A. A. Wadsworth. 



The New Kentucky Home Cook Book. 147 



CREAM BISCUIT. 

Beat four eggs well, mix them with one quart of cream 
and two table-spoonfuls of yeast ; then stir in flour until the 
dough is stiff enough to bake. Make into biscuits, and let 
them rise for five hours. Bake for a few minutes in a 
quick oven. Mes. Huxter. 

SALLY-LUNN, WITH YEAST. 

Dissolve a lump of butter the size of a hen's egg in one 
pint of sweet milk Avarmed ; beat the yelks of two eggs well, 
add the milk and butter, two table-spoonfuls of granulated 
sugar and two table-spoonfuls of yeast. Xext, stir in six 
even tea-cupfuls of sifted flour, and lastly, the whites of the 
egg well whipped. Make up about twelve o'clock in win- 
ter for tea. Set in a warm place to rise. Beat up again at 
five, pour into pans about one inch deep, set in a warm place 
to rise the second time, and bake when it is light, in rather 
a quick oven. Mrs. C. E. Tabb. 

SALLY-LUNN. 

Take two eggs beaten light, one tea-cupful of yeast or 
sponge, one dessert-spoonful of butter, one dessert-spoonful 
of lard, one dessert-spoonful of sugar, two pints of flour. 
Mix well with a spoon at twelve o'clock. Let it rise; then 
add a small quantity of flour. "Work it again at four o'clock, 
put into buttered pie-pans and let it rise ready for six o'clock 
tea. Bake in a quick oven. Mrs. Annie Lee. 

WAFFLES. 

Take five eggs, one table-spoonful of butter and lard 
mixed. Beat the eggs separately, put the butter and a lit- 
tle milk into the yelks, stirring well. Thicken with flour, 
beat well, then thin it with milk, add a little salt, Put the 
whites on top, and stir in as you bake the waffles. Have 
irons well greased and very hot. 

Mrs, Thomas J. Chexowetii. 



148 The New Kentucky Home Cook Book. 



SALLY-LUNN. 

Take three light coffee-cupfuls of flour, one-half cupful 
of butter, one cupful of sweet milk, three eggs beaten sepa- 
rately, two dessert-spoonfuls of baking-powder. Mix into a 
batter, add a little more milk if not thin enough, and bake 
quickly. Mrs. James F. Kobixsox. 

WAFFLES. 

Take one pint of flour, two eggs, one dessert-spoonful of 
lard, one and one-fourth pint of buttermilk, one-half tea- 
spoonful of soda. Mks. Sumraxl. 

WAFFLES, OR FLANNEL CAKES. 

Put one table-spoonful of butter in one quart of warm 
milk. When cool, beat five eggs very light and stir in the 
milk alternately with one-half pound of flour. Add one 
cake of yeast dissolved in warm water, or two table-spoon- 
fuls of liquid yeast, one tea-spoonful of salt. Set the batter 
to rise. When light, bake either in waffle-irons, or fry on 
a hot griddle. Mrs. Keith. 

WHEATEN BATTER-CAKES 

Take two eggs broken into a bowl and beaten together. 
Pour into this three tea-cupfuls of buttermilk. Stir well, 
and add one tea-spoonful of soda slightly heaped, one-half 
tea-spoonful of salt, lard the size of a walnut, four tea-cup- 
fuls of flour. Bake in small cakes on a hot griddle well 
greased. Butter as baked. Serve very hot. Excellent. 

Mrs. Thomas Jackson. 

RICE BATTER-CAKES. 

Take one egg beaten very light, one cupful of sour milk, 
with enough soda stirred in to make it foam. Then mash 
thoroughly two cupfuls of cold boiled rice. Put in enough 
flour to make the cake turn well. Have the griddle hot 
and well greased. 



The New Kentucky Home Cook Book. 



149 



BREAD CRUMB BATTER-CAKES. 

Take one pint of light bread crumbs rolled fine, one pint 
of flour, one egg, one table-spoonful of lard, a little over 
one quart of buttermilk, one level tea-spoonful of soda. 

Mks. N. A. Glascock. 

RICE BREAD. 

Boil one tea- cupful of rice until dry and soft, put in two 
cupfuls of meal and mix well. Beat two eggs very light 
and add to the rice, a little salt, and a small piece of lard. 
Thin the batter with sweet milk. Do not let it be thicker 
than for muffins. Bake — not too long, or it will be dry. 

Miss Aelie Bascoini. 

RICE CRUMPETS. 
Stir into two tea-cupfuls of milk three table-spoonfuls of 
quick yeast, one table-spoonful of white sugar, butter the 
size of a small egg melted, one tea-cupful of boiled rice, 
four tea-cupfuls of flour or enough for a good batter, a little 
salt. Beat all well together, set to rise for five or six hours, 
then dissolve a tea-spoonful of soda in a table-spoonful of 
hot water; mix with the batter, pour into muffin-irons; let 
them stand for fifteen minutes. Bake quickly. Serve very 
hot. Mrs. Tabb. 

STEAMED CORN-BREAD. 

Take three cupfuls of corn- meal, one cupful of Graham 
flour, one-half cupful of molasses, one cupful of buttermilk 
or clabber, one tea-spoonful of salt, one tea-spoonful of soda. 
Steam four hours in mold. Delicious when hot; very nice 
when cold, toasted for tea. Miss Allie Bascom. 

SCALDED CORN-BREAD. 

Take one pint of meal, one and one-half joint of boiling 
water, a pinch of salt, one table-spoonful of lard. Pour 
boiling water over the lard and meal, then stir in one egg 



150 



The New Kentucky Home Cook Book. 



and seven table-spoonfuls of sweet milk. Drop off of a 
spoon into the bread-pan, and bake in a quick oven. 

Mrs. Peaee. 

STEAMED CORN-FONE. 

Take one tea-cupful of molasses, one tea-cupful of flour, 
one-half gallon of corn-meal, one tea-spoonful of salt, two 
tea-spoonfuls of soda, one and one-half pint of buttermilk. 
Mix well, put into a tin bucket well greased, fasten top on 
well, and sink in a kettle of boiliug water. Boil hard for 
four hours, slip it out of the bucket into a pan, and bake 
slowly for an hour. Nice when hot; also, nice for lunch. 

Mrs. Bierbowee. 
KENTUCKY EGG BREAD. 

Take one and one-half pint of sifted meal, one pint of 
buttermilk, two eggs, one scant tea-spoonful of soda, one tea- 
spoonful of salt, one table-spoonful of lard. Mix well, and 
bake quickly in a long pan. Mrs. Dimmitt. 

KENTUCKY DODGERS. 

Take one quart of sifted meal, one level tea-spoonful of 
salt, one table-spoonful of melted lard. Mix thoroughly 
through the meal, scald with one-half cupful of boiling wa- 
ter; let stand half an hour, then add another half tea-cupful 
of boiling water, or enough to make a soft dough. Mold in- 
to oblong cakes with the hand. Put into the pan, and bake. 

CORN MUFFINS. 

Take one pint of meal, one pint of buttermilk, one-half 
tea-spoonful of soda dissolved in the milk, a little salt, one 
egg, one table-spoonful of melted lard. This makes one 
dozen muffins. Mrs. Peaee. 

KENTUCKY CORN GRIDDLE CAKES. 

Take one-half cupful of sifted meal, wet with sweet milk, 
and stir into a half pint of scalding water. Let it boil a 



The New Kentucky Home Cook Book. 151 



few minutes, then beat three eggs separately very light, the 
yelks and one pint of meal, a pinch of salt. Mix all to- 
gether with sweet milk until the right consistency for batter, 
then stir in the beaten whites, leaving part of it on top of 
the batter. Fry on a well-greased griddle. 

Miss Julia Porter. 
CORN MUFFINS. 
Take one pint each of buttermilk and sifted meal, two eggs 
beaten separately (beat the yelks and pour in the milk), one 
tea-spoonful of soda ; stir in the soda ; heat one table-spoonful 
of lard and pour into the mixture. Mrs, Brodrick. 

WHEATEN MUFFINS. 

Take one pint of flour, one pint of sweet milk, five eggs 
beaten separately, one large table-spoonful of lard. Mix all 
together, stirring in the whites of the eggs last. Bake in 
very hot irons. Mrs. T. J. Chenoweth. 

CORN-MEAL BATTER-CAKES. 

Take one tea-cupful of meal, one egg, one tea-spoonful of 
lard, one cupful of buttermilk, a pinch of soda, a pinch of 
salt. Thin with water. 

SWEET MILK BATTER-CAKES. 

Beat one egg, add to it one and one-half pint of sweet 
milk and a little salt. Stir in just enough sifted corn-meal 
to make a very thin batter. Bake on a hot griddle. 

Mrs. Harry Wadsworth. 

CORN-MEAL MUSH. 

Stir into one pint of cold water one pint of corn-meal, 
salt. Put the mixture into a quart of boiling water. Stir 
well, and boil half an hour. Mrs. J. H. Power. 

MUSH BATTER-CAKES; 

Take one pint of mush, one-half pint of flour, two eggs, a 
pinch of salt. Mix with sweet milk. Mrs. Dimmitt. 



152 



The New Kentucky Home Cook Book. 



CORN-MEAL MUSH. 

Take one pint of meal stirred into one pint of sweet milk, 
one tea-spoonful of salt. Stir all gradually into one quart 
of boiling water. Let it boil for half an hour. This fries 
a beautiful brown. Mrs. Tabb. 

OAT-MEAL PORRIDGE. 

Soak overnight in cold water one heaping tea-cupful of . 
oat-meal. In the morning put this in a flat tin bucket or 
pan and pour over it one quart of water; add one tea-spoon- 
ful of salt. Set it into a steamer, cover closely, and put it 
over a pot of boiling water, and steam for three-fourths of 
an hour without stirring. If stirred very much, the por- 
ridge will be poor in flavor and starchy. This manner of 
cooking applies to all kinds of meal. Mrs. Tabb. 

BUCKWHEAT CAKES. 

Take one piece of compressed yeast (Fleischman's) and 
put it into one pint of warm water, then stir three table- 
spoonfuls of Graham flour into this water and yeast, and 
make quite stiff with buckwheat flour. Keep warm all 
night. In the morning put in a small tea-spoonful of bak- 
ing-soda and a little salt, and thin the batter with sweet 
milk just before cooking. 

QUICK BUCKWHEAT CAKES. 

To one pint of buckwheat flour while dry add two table- 
spoonfuls of baking-powder, one tea-spoonful of salt, one 
scant table-spoonful of brown sugar or Xew Orleans molas- 
ses to make them brown. Mix well together, and when 
ready to bake add one pint of cold water, or sufficient to 
form a batter. Stir but little, and bake immediately on a 
hot griddle. The baking-powder should never be put into 
the batter, but always mixed with the flour in a dry state. 

Mrs. Haery AVadswobth. 



The New Kentucky Rome Cook Book. 153 



ALICE'S GRAHAM BATTER-CAKES. 

Take two eggs, one and one-half pint of milk, one and 
one-half pint of Graham flour, one tea-spoonful of salt, one 
dessert-spoonful of baking-powder, three level table-spoon- 
fuls of melted lard. Beat the eggs thoroughly, add the 
milk, then the salt ; mix baking-powder through the flour 
and add to this ; then beat in the lard. Beat hard like cake. 
Bake quickly, on a griddle well greased and very hot. 

HAM TOAST. 

Mix one table-spoonful of finely chopped ham with the 
beaten yelk of one egg, and a little cream and pepper. Heat 
over the fire, and then spread the mixture either on hot 
buttered toast or slices of bread fried crisp in butter. Serve 
very hot. Miss T. Paddock. 

FRENCH TOAST. 

Take stale light bread, butter slightly on each side. 
Beat three eggs together; dip the bread in the eggs, and 
turn over so as to cover both sides. Fry in hot lard very 
quickly. Turn over in the lard. 

Mrs. Hugh Biereower. 
FRENCH TOAST. 
Take slices of light bread, beat well one or two eggs, mix 
with a little milk. Dip the bread in this, and fry in hot 
lard. Miss Allie Bascom. 

FRENCH PANCAKES. 

Take half a pint of sour milk, one egg, a pinch of salt, 
one-half tea-spoonful of soda, flour to make a thin batter. 
Separate the egg, beat the yelk well, add the milk, then 
the salt and soda — lastly, the flour and beaten white. Bake 
in large cakes, spread with butter and currant jelly. Roll, 
sprinkle with sugar, and serve very hot. 

Mrs. Charles E. Tabb. 



VEGETABLES. 



SUGGESTIONS ABOUT VEGETABLES. 

It is necessary to have vegetables perfectly fresh. Those 
persons who have gardens should gather their vegetables 
before the dew is off in the morning. Lay all kinds in fresh 
water an hour or more before cooking, except pease, corn, 
and new potatoes. The two former lose some of their sweet- 
ness by this process, and the latter become soft and watery. 
To cook them, place each variety, excepting pease and 
beans, in salted boiling water. One tea-spoonful cf salt to 
a quart of water is the general rule. A small pinch of car- 
bonate of ammonia, which can be procured at the drug- 
stores, will preserve the color of such vegetables as aspara- 
gus, pease, string-beans, and spinach. It will also prevent 
the odor of boiling cabbage. A pinch of soda is added to 
the water in which pease and cauliflowers are cooked. Sweet 
potatoes require a third longer time to cook than ordinary 
ones. A pod of red pepper, as well as a pinch of soda, is 
an improvement to boiling cabbage. Always have vegeta- 
bles thoroughly cooked. Xothing is meaner or more un- 
wholesome than raw and badly seasoned vegetables. To pre- 
vent scalloped potatoes, boiling hominy, rice, or any cereal, 
from sticking to the vessel in which it is cooked, first grease 
the vessel well, and then wipe it out with a dry dish-cloth ; 
also place a saucer upside down in the iron pot in which 
such things are boiled. These precautions prevent the food 
from sticking. All vegetables that grow under-ground — 
(154) 



TJie New Kentucky Home Cook Book. 



155 



such as potatoes, beets, etc. — should be stored in dark 
places; while, on the other hand, those that grow above 
ground — like cabbage, beans, etc. — should be placed in the 
light. If potatoes are exposed to the light, their flavor is 
impaired, and the longer they are exposed the worse they 
get. In j^reparing potatoes for the table, discard any of a 
greenish hue, as they are unfit for human food. Boiling 
water should be poured over vegetables to cook them, in- 
stead of cold, unless special mention is otherwise made in 
the following directions. 



BOILED POTATOES WITH SKINS ON. 

A potato may look better pared, but the best part is that 
which lies nearest the skin. Wash them well, and put them 
into an iron pot or saucepan of w T ell-salted boiling water, 
sufficient to cover them, and cook until a fork will pass 
through them easily; then pour off the water, and stand 
the saucepan, uncovered, on the back of the range until 
they are perfectly dry. Mrs. W. S. Mookes. 

BOILED POTATOES, PARED. 

Pare fine large potatoes ; lay them in cold water, unless 
they are new, for one hour before cooking; then put them 
into salted boiling water, and cook them for thirty-five or 
forty minutes, according to the size of the potatoes. When 
they are done through, pour all the water off, take the 
saucepan to the open door, and shake them well. Doing 
this in the open air makes them mealy. Set them on the 
back of the range for a few moments, with the cover on; 
then place them in a hot dish, and serve with salt and 
pepper sprinkled over them, also melted butter, if desired. 
Never throw potatoes away cooked in this manner. They 
make a nice dish fried, stewed, or broiled, as well as a deli- 
cious salad. 



156 



The New Kentucky Home Cook Booh. 



MASHED POTATOES. 

Boil according to directions already given. When they 
are dry, set off' the saucepan, and mash them thoroughly 
in it. Season to taste with salt and pepper. Have ready 
before the fire a tea-cupful of rich milk and butter the size 
of a hen's egg to eight good-sized potatoes. When the but- 
ter is soft and the milk hot, stir into the potatoes, beating 
very hard until they are white and very light. If desired, 
they may be placed on a platter in the shape of a cone. With 
the beaten yelk of an egg rubbed over, and set in the oven 
to brown. 

BAKED POTATOES. 

Baked potatoes are more nutritious than boiled or cooked 
in any other way. It requires about an hour to bake a large 
potato. As soon as they are done, press each one in a cloth 
until the skin cracks. This allows the steam to escape, and 
makes the potato mealy. They should be eaten as soon as 
done; if allowed to cool, they become soggy and lose their 
flavor. Mrs. W. S. Moores. 

POTATOES A LA DUCHESSE. 

Prepare as for mashed potatoes, adding the yelks of three 
eggs, beating all well together. Make out into balls or into 
the shape of an egg. Have a flat pan lightly buttered, and 
place the balls in rows on the bottom of the pan. Put one 
row upon another in pyramid form. Brush over lightly 
with the beaten yelk of an egg or melted butter, and set in 
the oven to brown. Mrs. C. E. Tabb. 

STEWED POTATOES. 

Take one dozen potatoes, and pare them ; after thoroughly 
washing them, cut them from end to end into sixteenths, if 
very large ; lay in cold water for half an hour ; then put 
them into a saucepan, with enough cold water to cover them ; 
boil them gently until tender, and drain off nearly all the 



The Neiv Kentucky Home Cook Book. 



157 



water. Have one egg beaten light, one table-spoonful of 
butter, one table-spoonful of flour wet with cold milk to a 
perfectly smooth paste, one pint of milk, some chopped 
parsley, salt, and pepper. Pour milk into the potatoes, and 
heat again to boiling; shake it well to prevent scorching; 
then add the thickening of flour, the beaten egg, parsley, 
butter, pepper, and salt. Let it come to a boiling, and serve. 
New potatoes are cooked and seasoned in the same way, but 
should be left whole. The egg and parsley may be omitted, 
if preferred. 

FRIED POTATOES. 

The potatoes are sliced as for stewed ones, and laid in ice- 
water for half on hour; take them out, place them upon a 
towel, covering with another and patting gently to dry each 
piece. Have ready boiling hot lard or drippings enough to 
cover them, and fry briskly, turning as the lower side is 
done to a yellow brown. Lift them out with an old-fash- 
ioned egg-whip into a hot colander, set them in a pan in the 
open oven ; sprinkle with salt as they are removed from the 
fat, otherwise they will not be crisp. Serve in a napkin 
laid in a hot dish and folded lightly over them. Do not 
put a dish-cover over them ; it makes them soggy. Potatoes 
cooked in this way make a pretty garnish for a broiled 
steak. Articles to be fried should be placed in a wire bas- 
ket, and then immersed in the hot lard. This facilitates 
frying, as the articles are all cooked, then lifted out and 
drained at the same time. 

SCALLOPED POTATOES. 

Slice potatoes rather thin ; put them into a baking-dish ; 
season in layers w r ith salt, pepper, and butter, strewing flour 
thickly from the dredging-box over each layer. When the 
dish is filled, pour in milk until it rises sufficiently to be 
seen on top. Put into the oven, and cook about three-quar- 
ters of an hour. 



158 The New Kentucky Home Cook Booh. 



POTATO BALLS. 

Take cold mashed potatoes, and form them into balls or 
cakes; have the hands slightly floured to prevent their 
sticking, and fry in just enough hot fat to prevent their ad- 
hering to the skillet. Serve hot. 

POTATO CROQUETTES. 

Add to cold mashed potatoes a little salt, pepper, nutmeg, 
minced parsley, and beaten egg sufficient to make them stick 
together; mold into balls; dip them into beaten egg, then 
into cracker or bread crumbs, and fry in hot lard. Serve 
in a folded napkin. 

POTATOES FOR BREAKFAST. 

Slice a heaping pint of cold boiled potatoes; put into a 
bright saucepan butter the size of a hickory-nut ; when it 
begins to bubble, stir in an even tea-spoonful of flour, cook 
a moment, and then pour in a tea-cupful of rich milk or 
cream, salt and pepper ; stir until it boils, and then pour in 
the sliced potatoes. When they are thoroughly hot, serve. 

STEAMED POTATOES. 

Pare the potatoes, and put them into a steamer over a pot 
of boiling water; steam them for half an hour, or until they 
can be easily pierced with a fork ; then remove them from 
the fire, and lay them evenly in a buttered baking-dish; 
]:>our melted butter over the top, season with salt and pep- 
per, and put into the oven to brown, which will require 
a half hour or longer. They may be simply steamed, and 
served with a drawn butter sauce. Mary Cole. 

BROILED POTATOES. 

Take cold boiled potatoes, and split them in three length- 
wise pieces ; rub them with a little salt, pepper, and butter ; 
broil quickly. Serve with a little melted butter and a few 
sprigs of parsley. 



Hie New Kentucky Home Cook Book. 



159 



SARATOGA POTATOES. 

Pare very large potatoes, and shave them in thin slices 
•with a potato-slicer ; lay in ice-water for one hour or longer; 
then place on a dry towel, covering with another, and dry 
them gently and thoroughly. The drippings, lard, or but- 
ter, whichever is used, must be very hot; but do not let it 
scorch, as it can be used from time to time. Have enough 
to cover the potatoes well. Fry briskly, moving them about 
with an egg-whip to prevent their sticking together. When 
a delicate brown, place in a hot colander ; set in a pan near 
the fire ; sprinkle with salt as they are cooked, and serve in 
a napkin or as a garnish for steak, sweet-breads, or game. 
This is a convenient dish to prepare for company, as it may 
be made early in the day, and by being kept in a dry, warm 
place the potato slices will be crisp for several hours. They 
are served cold or re-heated by filling a dish and setting it 
near the fire or in a tin-kitchen for fifteen or twenty min- 
utes. 

POTATO LEAVES. 

Wash well, and then pare the potatoes, cutting off a piece 
at one end and slicing down from the other end to about a 
quarter of an inch from the bottom in rather thin slices ; 
place in the stove-pan on the flat end, around a roast, bast- 
ing frequently as you do the roast until they are done and 
of a delicate brown. It will be well for inexperienced cooks 
to know that the potatoes are not put in to cook at the same 
time with the meat, one hour being a sufficient length of 
time to allow for a large potato served in this way. 

Mrs. James Hall, sr. 
POTATO PUFF. 

Stir into two cupfuls of mashed potatoes two table-spoon- 
fuls of melted butter, salt and pepper, two well-beaten eggs, 
and one cupful of cream. Beat all together until very light, 
and bake in a quick oven. Miss Julia Porter. 



160 The N&w Kentucky Home Cool: Book. 



POTATOES FRIED WITH ONIONS. 

Slice equal quantities of potatoes and onions, and place 
them in separate skillets; let the potatoes fry in nice hot 
drippings; cover the onions in salted boiling water, cook 
until tender, then pour off the water, and toss the onions 
into the potatoes; fry all together until both are well 
browned; season with salt and pepper. Serve hot, adding 
vinegar, if preferred. Some persons stir in one or two 
slightly beaten eggs just before removing from the fire. 

Mrs. Jos. H. Black. 

SCALLOPED POTATOES WITH ONIONS AND BACON. 

Slice potatoes, and place them in layers in a baking-dish, 
alternating with slices of breakfast bacon and a very little 
onion, salt and pepper, and so on until the dish is full. Fill 
it with boiling water, and set it on the range to cook for 
fifteen minutes; take half a tea-cupful of cream and a 
heaping tea-spoonful of flour, stir well together, aud pour 
over the potatoes ; then set them in the oven to bake until 
thoroughly done and browned on top. Mrs. Annie Lee. 

POTATO ROSES. 

Pare the potatoes, and then continue as though paring 
them until the center is reached, being careful not to have 
them too thin, or they will break; throw them into boiling 
lard, as for Saratoga potatoes; fry a delicate brown; skim 
them out with an egg-whip into a colander set in a pan to 
allow all the grease to drain through; sprinkle on salt as 
they are taken up. Serve hot alone or as a garnish for 
meat. 

POTATO CROQUETTES. 

Pare the potatoes, boil and mash them, season with but- 
ter, milk, salt, a little nutmeg, Cayenne pepper, and the 
beaten yelk of an egg; beat thoroughly, mold into balls, 
dip in egg, then in cracker crumbs, and fry in builiug lard. 



The New Kentucky Home Cook Book. 



161 



SWEET POTATOES, BAKED. 

Do not forget that sweet potatoes require a third longer 
time to cook than Irish potatoes. Wash them clean, wipe, 
and bake in the oven one hour. Very large ones take 
longer. Serve hot. 

MASHED SWEET POTATOES. 

Place in a steamer over a pot of boiling water, and steam 
until soft; remove the skin, and mash perfectly smooth, 
seasoning with plenty of butter, some sugar, and a little 
cream — a quarter of a pound of butter to eight good-sized 
potatoes, a half cupful of cream, as much sugar, and very 
little nutmeg. Put into a baking-dish, form into a pyramid, 
spread over the whole a little melted butter or beaten egg, 
and set in the oven to brown. Mrs. C. E. Tabb. 

SCALLOPED SWEET POTATOES. 

Steam the potatoes until done, remove the skin, cut length- 
wise in slices a quarter of an inch thick ; place in layers in a 
baking-dish, put small lumps of butter and a tea-spoonful of 
sugar on each layer; fill the pan, placing the butter and 
sugar on the topmost layer; set in the oven, and bake until 
they are done or begin to brown. Mrs. C. E. Tabb. 

BROILED SWEET POTATOES. 

Take potatoes which have been steamed, cut lengthwise, 
rub with a little melted butter, and broil on a gridiron or 
in a hot skillet. Serve with a small bit of butter on each 
piece. 

TO PRESERVE SWEET POTATOES FOR WINTER. 

Boil or steam the potatoes until thoroughly done; slice 
them, and keep them around the fire or in the sun until 
perfectly dry, then put them away in paper sacks. 

To prepare them for the table: Put as many as are re- 
quired for one meal into a small baking-dish, with enough 
11 



162 The New Kentucky Home Cook Booh 



boiling water to cover them ; let them set on the stove or 
range until the water has boiled down, and the potatoes are 
soft; then put in bits of butter and sugar, and place in the 
stove to brown. Miss Julia Porter. 

JOWL AND GREENS. 

For a peck of greens take half of a good-sized jowl, and 
wash it well; place a piece of paper on the stove, and with 
the blaze thus made singe off all the hairs ; then pour over 
it boiling water, scrape it with a knife, and wash it with a 
cloth ; repeat this process two or three times ; place it in 
an iron pot, cover it with cold water, and boil it for about 
three hours; then put in the greens, which have been well 
looked over and laid in cold water for a half hour or longer, 
and cook all together until done, which will take from a 
half to three-quarters of an hour. Remove the skin from 
the jowl, dot it with pepper, and place it in the center of a 
meat-dish, surround it with the greens, and garnish with 
slices of hard-boiled eggs. Add salt while cooking, ac- 
cording to taste. This manner of cooking applies to all 
the varieties of greens. 

GREEN PEASE. 

Put a quart of hulled pease in cold water, add a small 
pinch of soda, and boil for thirty minutes ; drain off all the 
water, put in a piece of butter the size of a hen's egg, rolled 
in flour, salt and pepper to taste. When the butter is 
melted, stir lightly, so as not to break the pease, and serve. 

STEWED SPINACH. 

Take young spinach, tie it in a thin cloth, throw it into 
boiling water, with some salt (one tea-spoonful to a quart of 
water) ; when nearly done, take it out, drain it, and lay it in 
cold water for a quarter of an hour; drain it again, squeez- 
ing it gently, cut it in small pieces, and put it into a stew- 
pan, with butter the size 6f a hen's egg. After it has stewed 



The New Kentucky Home Cook Booh. 



163 



slowly for fifteen minutes, add a tea-spoonful of flour, with 
a little salt, and a half tea-cupful of cream. Serve on toast 
dipped in melted butter ; garnish with slices of hard-boiled 
eggs, 

FRENCH CANNED PEASE. 

These are cooked by opening the can and placing it in a 
kettle of boiling water until they are thoroughly heated. 
There is sufficient water in the can to cook the pease. Add 
butter, salt, and pepper, and serve. If intended as a gar- 
nish for sweet-breads, pour all the liquor off, leaving them 
dry as possible. A half tea-cupful of cream or rich milk 
may be added to either fresh or canned pease, and is an im- 
provement. 

STEWED BEETS. 
Boil small beets with an inch or two of the tops on to 
prevent the color from boiling out ; be careful not to prick 
them with a fork for the same reason. When tender, re- 
move the skin and tops, place them whole in a dish, season 
with a little melted butter, salt, and pepper. Serve hot. 
They are also very nice served with the sauce Hollandaise. 
It requires from one to two hours to cook young beets, ac- 
cording to their size. 

BAKED BEETS. 

One of the best ways to cook beets is to bake them. It 
will take longer by fifteen or twenty minutes to bake them 
than to boil them. Wash them perfectly clean, put them 
into a pan with a little water, and cook until perfectly ten- 
der. When done, remove the skin, and serve the same way 
as boiled ones. 

ASPARAGUS. 

Lay the asparagus in cold water for one hour; tie it into 
bundles of equal length, and drop it into well-salted boiling 
water, and cook until tender; if young and fresh, they should 
be done in twenty minutes. While boiling, prepare some 



164 The New Kentucky Home Cook Book. 



thin slices of toast, and lay them in the bottom of a dish ; 
now drain off all the water from the asparagus, and place 
evenly upon the bread, pouring over all a drawn butter 
sauce. 

BAKED ASPARAGUS. 

Take fresh, tender asparagus, cut it into small pieces, 
throw it into well-salted boiling water, and cook it until 
tender; then drain off the water, and empty the asparagus 
into a baking-dish. Have an egg well beaten, stir into it a 
tea-cupful of milk, pepper, and butter the size of a walnut; 
pour it over the asparagus, and then set in the oven to bake. 

Mrs. Lee. 

KENTUCKY ASPARAGUS. 

Cut the stalks of equal length. Place the heads in one 
direction, and tie in. bunches. Put them into a bag, then 
into well-salted boiling water, and let them cook one hour 
and a half; pour off the water, and replenish with more 
boiling water; cook one hour and a half longer, as this 
whitens the asparagus, and makes it tender. Serve on toast, 
with a drawn butter sauce. Add salt and pepper. 

Mrs. Harry Wadsavorth. 

TO PREPARE CABBAGE FOR COOKING. 

It is an excellent plan to jDrepare the cabbage for dinner 
an hour before it is time to cook it. Cut the cabbage into 
quarters, scatter a handful of salt over it, and cover it with 
cold water. This is a good plan to pursue, if one has not 
time to look the cabbage over carefully. Cauliflower also 
should be treated in the same way after being picked apart. 
There are so many small insects that great care is necessary 
in looking over vegetables. 

TO FRY CABBAGE. 

Fry slices of fat meat or breakfast bacon in a skillet until 
thoroughly cooked; then remove the meat, and add finely 
chopped cabbage, and cook slowly until done, stirring well 



The Neiv Kentucky Home Cook Book. 



165 



to prevent scorching. Season with salt and pepper, and 
just before removing from the fire add a few spoonfuls of 
vinegar. If the vinegar is added too soon, it will turn the 
cabbage red. 

BOILED CABBAGE. 

Select firm white heads of cabbage, remove the outside 
leaves, and cut it into quarters ; place it in cold water, open- 
ing it out well to let the water run through. Put it into 
boiling water, with corned beef or pork, and a pod of red 
pepper. If middling meat is used, it must be well scraped 
and washed in hot water. A half pound will season one 
good-sized head of cabbage. Put the meat on to cook one 
hour before the cabbage, which will require about three- 
quarters of an hour. Drain well, and serve with the meat 
in the center of the dish. 

STEAMED, OR LADY'S, CABBAGE. 

Prepare as for boiling, trimming off the outside leaves, 
and cutting into quarters. Sprinkle salt in among the 
leaves, and place in a steamer over a pot of boiling water. 
Steam three-quarters of an hour, or until done. Have 
ready a drawn butter sauce, in which a pod of red pepper 
has been placed; pour it over the cabbage, and serve hot. 

CAULIFLOWER. 

Trim off the outside leaves, lay it in cold water for half 
an hour ; then shake the heads well, scatter salt through it, 
and place it in a steamer over a pot of boiling water. It 
will take about twenty minutes to cook. 

To boil it, prepare in the same way as for steaming ; tie 
it in a cloth, and put it into well-salted boiling water ; cook 
it for fifteen or twenty minutes. When done, place it in a 
covered dish, and serve with white sauce. 

Cauliflower makes a pretty garnish around fried chicken 
or sweet-breads. In this case the sauce is made by adding 



166 



The Neiv Kentucky Home Cook Book. 



a scant half tea-spoonful of flour, with a lump of butter the 
size of a hen's egg, and a pint of rich milk to a tea-spoonful 
of the grease in which the meats have been cooked ; let the 
butter begin to bubble, then stir in the flour, then the milk, 
salt, and pepper. When done, pour over the whole. 

CYMLINGS. 

Slice very thin, and lay for a short time in cold water; 
then put into a steamer over a pot of boiling water (never 
let the water stop boiling), and cook about three-quarters 
of an hour, or until done. Take from the steamer, and 
mash fine in a skillet ; set on the range until the water cooks 
out, stirring all the while; then to two medium-sized cym- 
lings add a table-spoonful of butter, half a coffee-cupful of 
cream, and salt and pepper to taste. 

Mrs. E. B. Powell. 
FRIED CYMLINGS. 

The long cymlings are the best for frying, but the round 
ones will do. Select young, tender ones, slice them thin, lay 
in cold salt water for half an hour, then drain and dip in 
the beaten yelk of an egg well peppered, then in sifted meal. 
Fry in hot lard or drippings. Mrs. Laura C. Dimmitt. 

FRIED EGG-PLANT 

Peel and slice in half-inch slices or a little thinner, lay in 
cold salted water for one hour, then wipe the egg-plant dry, 
dip it first in beaten egg peppered, then in sifted meal or 
cracker crumbs, and fry in hot drippings to a nice brown, 
and .serve hot. Mrs. Laura C. Dimmitt. 

EGG-PLANT FRIED IN BUTTER. 

Prepare in the same way as for fried egg-plant. Make a 
batter in the proportion of one egg to a coffee-cupful of sweet 
milk; mix flour or cracker crumbs enough to give it con- 
sistence; dip the slices of egg-plant in, and fry to a nice 
brown in hot lard. Mrs. A^sm Lee. 



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167 



BAKED EGG-PLANT. 

Lay in boiling water fifteen minutes; cut a slit in the side, 
remove all the seed, then lay iu cold salted water for one 
hour. Make a dressing of rolled cracker or cold biscuit, 
well seasoned with pepper, salt, minced parsley, and enough 
melted butter to make the dressing adhere together. Fill 
the egg-plant, and bake, putting enough water in the pan, 
with salt, pepper, and butter, to keep it basted. Serve very 
hot. Mrs. Laura C. Dimmitt. 

BOILED ONIONS. 

Remove the skins, and put them into salted boiling water, 
adding a little milk. When the onions are fully matured, 
the water should be changed once or twice. When very 
tender, serve in a hot dish, with a drawn butter sauce, and 
pepper dashed over the top. It takes onions about three- 
quarters of an hour to cook. 

SCALLOPED ONIONS. 

Take six or eight onions, remove the skins, rinse in cold 
water, and cut them half in two round ways; throw them 
into salted boiling water, cook them until tender, drain 
them; put a layer of bread crumbs in a pudding-dish, then 
a layer of onions, and so on until the dish is full. Season 
each layer with salt, pepper, and butter ; moisten with milk, 
and set in the oven to brown. They may be served alone 
in a vegetable-dish or as a garnish around calf's heart. 

Miss Julia Porter. 

STRING-BEANS. 

Carefully remove all the strings, break them in two or 
three pieces, and lay them for awhile in cold water. Put 
them, with a piece of pork or middling, into sufficient boil- 
ing water to cover them. Use a half pound of pork to a 
half peck of beans. Cook for four hours; if at all tough, 
longer. Stew them down well before serving. Add salt at 



168 The New Kentucky Home Cook Book. 



the last as needed. It is an easy matter to spoil beans by 
using too much salt at first; as they cook down low they 
become seasoned by the salty meat, hence the importance of 
adding a little if required before serving. If preferred, the 
beans may be well drained, put into a saucepan, with a tea- 
cupful of cream, a piece of butter the size of a walnut 
rubbed in an even tea-spoonful of flour, and pepper; stew 
for a few moments, and serve very hot. 

LIMA BEANS. 

Put a pint of the shelled beans into sufficient salted boil- 
ing water to cover them; boil them for one hour, or until 
tender; then drain them, add a tea-cupful of cream, butter 
the size of a hen's egg, and salt and pepper to taste. Let 
the beans simmer in the dressing a few moments before 
serving. Dried Lima beans should be soaked overnight in 
cold water. 

CORN. 

Early roasting -ears are said to be sweeter boiled with 
part of the husk left on; or remove all the husks and silks 
carefully, put them into a pot of boiling water, and cook 
them until done, which will take about half an hour. 
Drain well, and serve hot. 

CORN CUT FROM THE COB. 

Boil on the ear. When done, with a sharp knife, cut the 
corn from the cob into a pan ; season it with salt, pepper, 
and butter to taste; place it on the back of the range, stir- 
ring it well until the butter is melted and the corn thor- 
oughly heated again. Serve at once. 

STEWED CORN, WITH BREAKFAST BACON. 

Put two pints of corn cut from the cob into a hot skillet, 
with slices of breakfast bacon ; cover with boiling water, 
and cook rather slowly for half an hour; when nearly done, 
season to taste with salt, pepper, and half a tea-cupful of 



The New Kentucky Home Cook Book. 



169 



sweet cream with a tea-spoonful of flour stirred into it. Boil 
up well, and serve. 

STEWED CORN. 

To one quart of corn cut and scraped from the cob add 
half a pint of rich milk, stew in a covered tin pail until 
done, set in a kettle of boiling water, then add salt, pep- 
per, and two table-spoonfuls of butter. Just before serving, 
stir in two well-beaten eggs. It requires two hours to cook 
corn in this way. 

PLAIN STEWED CORN. 

Put one quart of corn cut and scraped from the cob into 
a skillet with a little boiling water, set it on the back of the 
range or stove, and cook slowly for half an hour. Stir fre- 
quently to prevent scorching. Season with one tea-spoonful 
of salt, one-half tea-spoonful of black pepper, a piece of but- 
ter the size of a small hen's egg, and one tea-cupful of rich 
milk thickened with one tea-spoonful of flour. Boil all well 
together, and serve very hot. 

CORN FRITTERS. 

Take one pint of corn after it is cut or grated from the 
cob, stir into it three table-spoonfuls of sweet milk, one tea- 
cupful of sifted flour, butter the size of a hickory-nut, one 
tea-spoonful of salt, half a tea-spoonful of pepper, and one 
egg. Drop with a spoon into a little hot lard, and fry to a 
rich brown on both sides. Serve very hot on a hot dish. 

Mrs. Chakles E. Tabc. 
CORN AJSTD BEANS, OR SUCCOTASH. 

Prepare and cook corn beans as described for string beans, 
adding corn cut from the cob about half an hour before 
serving. Use four or five ears of corn to half a peck of 
beans. Lima beans and corn cooked together are very nice 
also. In this case they are seasoned with salt, pepper, but- 
ter, and a little cream. 



170 



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GREEN CORN PATTIES. 

Take twelve ears of grated corn, one tea-spoonful of salt, 
one tea-spoonful of pepper, one egg beaten into two table- 
spoonfuls of flour. Mix all together, make into small cakes, 
and fry in a little sweet butter or lard. 

Mrs. G. W. Blatterman. 
CORN PUDDING. 

Take one dozen ears of corn, three eggs, one quart of milk, 
three table-spoonfuls of sugar, butter the size of a hen's egg, 
one tea-spoonful of salt, one tea-spoonful of flour. Split the 
grains lengthwise with a sharp knife, cut the tips of the 
grains from the cob, scrape the rest, put into a baking-dish, 
add the salt, pepper, butter, and flour; stir all well together, 
adding the milk slowly; put into the oven to bake. Stir 
well from the bottom every few minutes until it begins to 
brown. Cook for half an hour. Serve hot. 

Corn pudding may be made in the same way without 
eggs, but it requires one table-spoonful of flour, and it is 
very nice. 

PLAIN FRIED CORN. 

Cut and scrape it from the cob, season with salt and pep- 
per, aud fry in a little butter. 

BAKED TOMATOES. 

Select nice large tomatoes, skin them and remove the hard 
centers, place them in a baking-pan, and in the cavity of 
each put a small quantity of minced onion, sugar, moistened 
bread crumbs, and pepper ; then scatter thickly over the top 
grated bread crumbs, allowing the spaces between to be well 
filled. Over this put small lumps of butter the size of mar- 
bles, one-half tea-cupful of sugar, one tea-spoonful of salt, 
one tea-spoonful of pepper. Put into the oven and bake 
until they are brown on top. They will cook in about half 
an hour. 



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171 



STEWED TOMATOES. 
Pour boiling water over eight good-sized tomatoes, let them 
stand a few moments, then remove the skins, cat into small 
pieces, put into a saucepan and stew for half an hour. Sea- 
son with one table-spoonful of butter, one tea-spoonful of 
salt, one-half tea-cupful of sugar, a little Cayenne pepper, 
thicken with one table-spoonful of flour rubbed smooth in 
the butter. Stew all together for a few moments, and serve. 
Bread crumbs may be used instead of the flour, if preferred. 

SCALLOPED TOMATOES. 

Remove the skins by pouring boiling water over them, 
then cut into slices about half an inch thick, place in layers 
in a baking-pan, putting bread crumbs, salt, pepper, butter, 
sugar, and a little minced onion over each layer, alternating 
with tomatoes and seasoning until the pan is filled. Have 
the bread and seasoning on top. Set it in the oven, and 
bake. 

BROILED TOMATOES. 

Slice unpeeled tomatoes in rather thick slices, season with 
salt, pepper, and a little melted butter, put them on the 
gridiron in front of the fire or in a hot skillet and broil un- 
til browned on both sides ; then remove from the fire, put 
into a small meat-dish and sprinkle a little sugar on each 
slice. 

FRIED GREEN TOMATOES. 

Slice smooth green tomatoes, rejecting the first and last 
slices, lay them in salt-water for one hour, wipe dry, dip in 
sifted corn-meal with plenty of pepper put into it. Fry in 
hot lard until nicely browned on both sides. Serve very hot. 

Mrs. Laura C. Dimmitt. 

STEWED CUCUMBERS. 

Pare and lay in ice-water for one hour, then slice a quar- 
ter of an inch thick, pick out the seeds with a pen-knife, 



172 



The New Kentucky Home Cook Book. 



put into a saucepan with enough salted boiling water to 
cover them. Stew fifteen or twenty minutes, drain off the 
water, mash fine, add enough hot water to keep them from 
burning, season with salt, pepper, and (if the quantity is 
rather small) one table-spoonful of butter. Stew gently for 
ten minutes, then add half a tea-cupful of rich milk, thick- 
en with a little flour, boil up, and serve in a covered dish. 

FRIED CUCUMBERS 

Pare and lay in ice-water for half an hour. Cut length- 
wise into slices nearly half an inch thick and lay them in 
ice-water ten minutes longer. Wipe each piece dry with a 
soft cloth, sprinkle with salt and pepper, and dredge with 
flour. Fry to a delicate brown in hot drippings or lard. 

BAKED CASHAW. 

Cut into unpeeled slices an inch thick, remove all rough 
places, put them into the stove-pan with a small quantity of 
hot water; replenish as it cooks out. Make a dressing of 
sugar, water, and butter, let it come to a boiling, then pour 
it over the cashaw when it is done. Allow all to remain 
in the stove for a short time, and serve hot. To a pint of 
water, add two even table-spoonfuls of sugar, and one slight- 
ly heaping table-spoonful of butter. Miss Julia Porter. 

CASHAW BAKED PLAIN. 

Cut the round way into inch slices, put into a stove-pan, 
set in the oven, and bake. It will take about one hour. 
MASHED CASHAW. 

Slice and peel, put into a steamer over a pot of boiling 
water and cook until soft. Then mash perfectly smooth, 
season with plenty of butter and a little sugar, put into a 
patty-pan, form into cone shape, brush beaten egg or melted 
butter over the outside, and set in the oven to brown. Or, 
serve in a dish without browning. 



The New Kentucky Home Cook Booh. 



173 



NAVY BEANS. 

Put to soak overnight in cold water. By nine o'clock in 
the morning, put them into an iron dinner-pot and cover 
well with cold water, add a pinch of soda. When this wa- 
ter has boiled for a few minutes, drain it off and pour in 
more boiling water, adding to a quart of beans a quarter of 
a pound of pickled pork. Boil down, or until the outer 
skin begins to break, season with salt and red pepper to 
taste, and serve. 

BAKED BEANS. 

The beans are first boiled as just described, and then put 
into a well-greased baking-dish, seasoned with salt and a lit- 
tle Cayenne pepper. Stir in one table-spoonful of molasses 
— this makes them brown nicely. Place the meat with 
which they have been boiled in the center of the dish, and 
have the beans well stacked around it. Bake in a hot oven 
for one hour, or until they are well browned. 

BOSTON BAKED BEANS. 

Put one quart of small beans on the back of the range to 
simmer (not boil) until they are tender — about five hours ; 
then take them out of the pot and pour off the water; have 
a brown earthen pot, in the bottom of which place a very 
small onion, then the beans, one table-spoonful of molasses, 
one tea-spoonful of salt, one-half tea-spoonful of black pep- 
per, one quarter of a pound of salt-pork on top. Pour three 
pints of cold water on them, and put into the oven for about 
eight hours. The beans should be a nice brown when done. 
Serve hot. Or, eat cold, with mayonnaise sauce. Neither 
the molasses nor onion alfects the taste of the beans, and are 
a great improvement. 

TURNIPS. 

Select turnips of a good variety, peel and cut into slices 
about a quarter of an inch thick, throw them into well-salted 



174 



The New Kentucky Home.' Cook Book. 



boiling water — one tea-spoonful of salt to a quart of water 
is a very good rule. Boil one hour, or until tender, then 
drain off the water and mash fine with a potato-masher, 
adding to four or five turnips of medium size one table- 
spoonful of butter, one heaping tea-spoonful of sugar, half a 
tea-spoonful of black pepper, and one even tea-spoonful of 
salt. The sugar is a decided improvement. 

Mrs. Laura C. Dimmitt. 

TO STEW TURNIPS WITH MEAT. 

Prepare some fresh beef or pork and stew in a small 
quantity of water until about half done, carefully removing 
the scum as it rises. Pour the water over cold, and heat 
gradually; add a little salt. Peel some turnips, slice toler- 
ably thin, rinse well, then put them in with the meat, and 
stew until soft. Remove the meat, add more salt to the 
turnips if needed, pepper, and a cupful of sweet cream. 
Mash fine, stir them until they are nearly dry and perfectly 
smooth. Put into a covered dish, and serve at once. 

CARROTS STEWED. 

Scrape and lay in cold water. Divide into lengthwise 
pieces and boil until tender, which will require from one 
hour and a half to two hours. When done, put into a 
saucepan with one or two table-spoonfuls of butter, salt, pep- 
per, and a tea-cupful of cream. Stew all together for ten 
or fifteen minutes, shake the saucepan several times to pre- 
vent their sticking, and serve in a vegetable-dish. 

PARSNIPS WITH PICKLED PORK. 

Scrape and slice the parsnips and lay in cold water. Put 
slices of the pork into salted boiling water, drop in the 
parsnips and let them cook until done, or about one hour. 
Have a pan ready, in which to place the parsnips with the 
pork well mixed through. Set in the oven to brown. 



The New Kentucky Home Cook Book. 



175 



CARROTS. 

Slice the carrots into half-inch slices, put into a pot of 
boiling water with a piece of corned beef. When done, 
serve as a garnish around the beef. They should be cooked 
for an hour and a half. 

STEWED PARSNIPS. 
Wash, scrape, slice, and lay in cold water, then throw 
into enough boiling water to cover. Add salt to the water, 
boil, cover closely, and stew until the water is cooked away. 
'Season with salt, pepper, and butter. Serve in a covered 
dish. 

PARSNIP FRITTERS. 

Scrape and cut into pieces five large parsnips, throw them 
into boiling water well salted, cook for half an hour, or un- 
til tender, then mash them, add a heaping tea-spoonful of 
flour, one or two eggs well beaten, salt and pepper to taste. 
Mold into small cakes nearly an inch thick, and fry in a 
little hot lard or drippings to a delicate brown on both sides. 

PARSNIP FRITTERS. 

Scrape and wash three or four parsnips, cut them to half 
an inch in thickness, put them into boiling water salted, and 
cook for half an hour. Skim them out and lay on a plat- 
ter. Beat one or two eggs to a froth, add four table-spoon- 
fuls of flour, and milk enough to make a thick batter. Into 
this dip the slices of parsnips, and fry to a nice brown in 
hot lard. Pile up on a platter, and serve very hot. 

OYSTER-PLANT STEWED. 

Take oyster-plant, scrape and cut into small pieces, throw 
them into cold water, then put into well-salted boiling wa- 
ter. When done, drain and season with a drawn butter 
sauce. Some persons pour off the first water, adding more 
boiling water with two table-spoonfuls of good vinegar. Sal- 



176 



The New Kentucky Home Cool: Book. 



sify is particularly nice served on toast, with the sauce 
poured over the whole. Or, when the vegetable is tender, 
add three pints of milk, or half milk and water, season with 
salt, pepper, and butter, and serve as oyster soup. 

OYSTER-PLANT, OR SALSIFY, FRITTERS. 

Oyster-plant can be prepared in the same way as for pars- 
nip fritters number one, but made into smaller cakes, when 
they will imitate fried oysters. Fry in hot lard or butter. 

HOMINY. 

Take one quart of hominy, wash well, rubbing between 
the hands to remove the outside husk, and put it to soak 
overnight. Grease the inside of an iron pot with lard, wipe 
out with a dry cloth, and place in it a saucer upside down. 
This prevents the hominy from sticking. Put in the hom- 
iny, cover well with clear, cold water. After it begins to 
cook, set it on the back of the range and simmer until done, 
or about five hours. Do not stir it after it begins to boil. 
It ruins all cereals to stir them after they begin to cook ; for 
this reason they should be steamed, or cooked in a double 
kettle. Enough water should be put in at first to cook the 
hominy, but if it proves too little add more very carefully. 
When done, put into a dish and season with salt, pepper, 
and butter. Do not put in any salt while boiling, as it is 
apt to turn the hominy dark. 

BAKED HOMINY. 

Take one quart of cold boiled hominy, season with salt, 
pepj^er, and melted butter, stir in one egg well beaten, put 
into a baking-dish, and set in the oven until well browned. 

HOMINY FRITTERS. 

Take one pint of cold boiled hominy, one-half tea-cupful 
of sweet milk, one scant tea-cupful of sifted flour, into which 
stir one-half tea-spoonful of Royal baking-powder, one tea- 



The New Kentucky Home Cook Book. 



177 



spoonful of salt, one-half tea-spoonful of pepper, one table- 
spoonful of melted butter, and one egg. Stir all well to- 
gether, drop from a table-spoon into hot lard and fry to a 
rich brown on both sides. Serve hot. 

HOMINY PUDDING. 

Make the same as corn pudding, with or without eggs. 

HOMINY CROQUETTES. 

Mash fine one pint of cold boiled hominy, add two well- 
beaten eggs, one tea-spoonful of salt, one tea-spoonful of pep- 
per, one table-spoonful of butter. Stir all together in a hot 
skillet until thoroughly heated. When it is cold, make into 
balls, dip them into beaten egg, then into bread crumbs, and 
fry in hot lard sufficient to cover them well. When a del- 
icate brown, remove with a perforated skimmer or egg-whip, 
and serve. 

GRITS PUDDING. 

Put a tea-cupful of grits into a pudding-pan, pour over 
them a pint and a half of boiling water and a tea-spoonful 
of salt. Set in a closely covered steamer over a pot of boil- 
ing water and steam for three-quarters of an hour. When 
done, remove from the fire and add a tea-cupful of sweet 
milk; then beat together one egg, two table-spoonfuls of 
sugar, one table-spoonful of melted butter, and a little pep- 
per. Stir this well into the grits, set in the oven and bake 
for half an hour, or until nicely browned. 

Mahy Cole. 

BOILED RICE. 

Wash the rice well in cold water, rubbing between the 
hands until white and free from the loose starch which ad- 
heres to it. Soak overnight, one tea-cupful in one quart ot 
water ; in the morning put into a steamer over a pot of cold 
water with plenty of salt added, and steam until the grains 
12 



178 



The New Kentucky Home Cook Book. 



are soft, which will be about three-quarters of an hour. 
Pour into a dish, and send to the table with a lump of but- 
ter placed in the center. 

HOMINY GRITS. 

Put one tea-cupful of grits into a pint and a half of boil- 
ing water with one tea-spoonful of salt. Cook for about 
half an hour. Season with butter and pepper, and serve. 

BAKED HOMINY GRITS. 

Stir one tea-cupful of grits into one quart of boiling milk, 
and one tea-spoonful of salt. Boil for twenty minutes, set 
aside to cool. Beat two eggs well, stir them into the grits, 
put into a pudding-dish and bake for half an hour. 

BAKED RICE. 

Take one pint of cold boiled rice, one egg, one dessert- 
spoonful of melted butter, one-half tea-spoonful of salt. Mix 
thoroughly, and bake in a deep pie-pan. 

Miss Julia Porter. 

RICE CROQUETTES. 

To oue pint of cold boiled rice add two well-beaten eggs, 
one tea-spoonful of salt, one-half tea-spoonful of pepper, and 
one table-spoonful of butter. Mix all together, put into a 
hot skillet, and stir well until it is cooked but not browned. 
Let it get cold, make into balls, lay them one by one into a 
wire basket, which put into a pan of boiling lard, let them 
fry to a light brown, drain well, and serve. 

Mrs. James Rogers. 
FRIED APPLES. 

Wash and core good cookiug apples (tart ones should be 
used, sweet ones will not cook well), cut into thin slices, put 
into a skillet in which breakfast bacon has been fried. Place 
one layer at a time in the frying-pan, brown on both sides, 
put into a dish, and sprinkle over sugar as they are taken up. 



TJie New Kentucky Home Cook Book. 



179 



APPLES FRIED WITH FLOUR AND SUGAR. 

Select nice apples, wash well in cold water, wipe dry, peel 
and core with an apple-corer. Slice about one-eighth of an 
inch thick, have ready a frying-pan with a tea-cupful of 
melted lard, also a patty-pan tilled with sugar and flour 
mixed in equal quantities, roll the apples in the flour and 
sugar, and when the fat is very hot throw in the apples and 
fry to a nice brown. Serve on a hot platter. To fry apples 
in this way it would be well to use a wire basket. 

Mrs. Peaee. 

STEWED MUSHROOMS. 

There are many varieties of mushrooms, some of which 
are very poisonous. Those that are proper for food are 
found only in open ground where the air is pure. They 
are in abundance during the months of August and Septem- 
ber, particularly after a misty night or early morning dew. 
Take the t largest mushrooms that are young and tender, 
wash them clean, removing the skins and stalks, cut into 
halves or quarters, throw them into a little boiling water, 
or what is much better, stock; use only enough to cover 
them ; season with salt, pepper, and a little butter when they 
become tender. Or, make a soup by rubbing together a little 
flour and butter, put into a stew-pan, and when it bubbles 
add the mushrooms. Cook all together for a few moments, 
and serve. Add a table-spoonful of lemon juice to the water 
in which they are boiled, as this will keep them white. 

CANNED MUSHROOMS. 

In some localities, where mushrooms are not found, the 
canned ones may be substituted, as they do not lose their 
natural flavor by this process. Put a piece of butter the 
size of a walnut into a stew-pan; w T hen it bubbles, add an 
even tea-spoonful of flour. When well cooked, stir in a 
tea-cupful of strong stock and one-half tea-cupful of the 



180 



TJie New Kentucky Home Cook Book. 



mushroom juice. Let it simmer for a miuute or two, then 
strain and add the mushrooms, with salt, pepper, and a few 
drops of lemon juice. Mushrooms prepared in this way are 
particularly nice as a garnish for meats, boiled fowls, fried 
chickens, cutlets, or sweet-breads. 




EGGS. 



The fresher eggs are the better they are for all purposes. 
There are many ways for trying the soundness of eggs, none 
of which are easier or better than laying them in a vessel of 
cold water. All that sink readily to the bottom, lying on 
their sides, are good ; those which float on top are certainly 
bad. As a diet for invalids there is nothing more strength- 
ening or nutritious; and many ways for serving them, to 
suit individual taste, may be found among the following re- 
ceipts. 

SOFT-BOILED EGGS. 

Place them in boiling water, and boil them three minutes, 
not one instant longer. In order to have them all done at 
the same time, place them in a wire basket, when all can be 
lifted out together. 

SOFT STEAMED EGGS IN THE SHELL. 

Put them into boiling water, and let them remain for eight 
minutes where they will keep hot, but not boil 

HARD-BOILED EGGS. 

Cover them with boiling water, and boil them for fifteen 
minutes. 

POACHED EGGS. 

. Salt the water well ; when it is simmering, break each egg 
separately into a saucer, and drop lightly into the water; 
when cooked enough, remove the eggs with a perforated 
ladle, place on separate pieces of buttered toast, sprinkle 
salt and pepper over each one ; pour over each also a little 
melted butter, and serve. 

(181) 



182 The New Kentucky Home Cook Book. 



STEAMED EGGS. 

Put a small lump of butter into individual egg-dishes; 
place them inside a steamer, over a pot of boiling water, 
until the butter is melted; then break two eggs into each 
dish, return them to the steamer, cover them closely, and 
cook for three minutes. A delicious and delicate way to 
serve eggs. 

SHIRRED EGGS. 

These are prepared the same as for steaming, having the 
dishes very hot ; melting a lump of butter in each dish pre- 
vents the egg from sticking. If the cup is not hot enough 
to cook the egg, place it on the back of the range for a few 
moments, or inside of the oven on top of the grating for a 
short while. 

BAKED EGGS. 

Sprinkle thickly a layer of fine bread crumbs on a pie- 
plate. Break a half dozen eggs over this foundation ; scat- 
ter lumps of butter and a little salt and pepper over all; 
set in the oven and cook about four minutes. Serve in the 
same dish. 

SCALLOPED EGGS. 

Chop six hard-boiled eggs, not too fine; put them into a 
baking-dish, with alternate layers of bread crumbs, butter, 
and salt, having the bread crumbs on top; pour over all 
one tea-cupful of rich milk ; set in the oven to bake until 
brown. Mrs. Nannie Green. 

SCRAMBLED EGGS. 

Put a lump of butter the size of a hen's egg into a hot 
frying-pan. When melted and very hot, toss in a half 
dozen eggs which have been previously broken into a dish ; 
sprinkle over them salt and pepper, and with a spoon stir 
from right to left, mixing all well together. Serve at once 
in a hot dish. 



The New Kentucky Home Cook Book. 



183 



FRIED HAM AND EGGS 

(See page 62.) 

SPANISH EGGS. 

Steam one hour one tea-cupful of rice in one quart of 
water, to which has been added one tea-spoonful of salt. 
When done, stir in a table-spoonful of butter, and spread 
lightly on a dish. On the rice place six eggs, over which 
scatter salt and pepper and a little drawn butter ; set it in the 
oven until the eggs are cooked. Serve very hot. Poached 
eggs are very nice served in this way. 

BREADED EGGS. 

Boil hard half a dozen eggs, cut them into round, thick 
slices ; have a beaten egg well seasoned with salt and pepper, 
dip each slice into the raw egg, then in fine bread crumbs 
or roiled cracker, and fry in nice drippings or lard hissing 
hot. The heat can be determined by throwing in a small 
piece of bread; if the right temperature, the bread will soon 
become a delicate brown. Drain off all the grease (and for 
this purpose a wire basket should be used), and serve with 
a sauce made by heating to the boiling point a coffee-cupful 
of nice veal gravy or chicken broth ; season with salt, pep- 
per, and half a tea-spoonful of chopped parsley, and lastly 
three table-spoonfuls of rich cream. Pour it hot over the 
eggs. 

SCALLOPED EGGS. 

Boil six eggs hard, and moisten a coffee-cupful of bread 
crumbs with a little nice gravy and milk. Put a layer of 
the moistened bread crumbs in the bottom of a buttered 
baking-dish ; make a cupful of drawn butter sauce, and beat 
into it the yelk of one egg; slice the hard-boiled eggs, and 
place first the moistened bread crumbs and then the sliced 
eggs, until the dish is full, pouring a little of the drawn 
butter on each layer, with salt and pepper. Cold ham, 



184 The New Kentucky Some Cook Book. 



tongue, poultry, or fish, minced fine, and placed as another 
layer on the eggs, is an improvement. Finish with a layer 
of bread crumbs. Set it in the oven, with a plate on top, 
until heated through, then remove the plate, and brown the 
top before serving. 

DEVILED EGGS. 

Take one dozen hard-boiled eggs; when cold, remove the 
shell, and cut lengthwise; take out the yelks, and mash 
them well, with two table-spoonfuls of butter, salt and pep- 
per to taste, one heaping tea-spoonful of mustard, and one 
level tea-spoonful of celery-seed ; moisten well with vinegar ; 
replace the yelks, and press the two halves together. Place 
them in a dish, thin the rest of the yelks with more vinegar, 
and pour over the eggs. Grated cheese may be added to 
the filling, if desired. Mrs. Robert Ficklin. 

OMELET (PLAIN). 

Beat six eggs very light — the whites to a stiff froth, the 
yelks very smooth ; add to the yelks a tea-cupful of sweet 
milk and salt and pepper to taste; then add the whites 
lightly. Have ready in a hot frying-pan a lump of butter 
the size of a walnut ; when melted and very hot, pour in 
the mixture. It should cook in about ten minutes. Do not 
stir it, but slip a knife around the edge to prevent its stick- 
ing, at the same time shaking the skillet backward and for- 
ward for the same reason. When done, turn half of one 
side over the other with a spoon, then turn it over from the 
omelet-pan into a hot dish. Eat at once, or it will fall. 

OMELET WITH CHEESE. 

Prepare eggs the same as for plain omelet. Pour them 
into the hot skillet, in which the butter is hissing hot ; and 
when the eggs are partly cooked, strew grated cheese thickly 
over the top. When done, turn one half over the other, 
and serve at once.' 



The New Kentucky Home Cook Book. 



185 



OMELET WITH HAM. 

Cut ham into small pieces, put it with the butter into the 
frying-pan, and cook it a few moments ; then toss in the 
prepared eggs, and proceed as for plain omelet. 

OMELET WITH VEGETABLES. 

Omelet may be served with tomatoes, cauliflower, aspar- 
agus, and other vegetables, which should be first cooked 
until they are done, then placed in the center of a plain 
omelet, one side lapped over the other, and served in a hot 
dish, with a border of the vegetables used around the omelet. 

WASHINGTON OMELET. 

Let a tea-cupful of milk come to a boiling; pour it over 
one tea-cupful of bread crumbs, and let it stand a few min- 
utes. Break six eggs into a bowl, stir them well without 
beating ; add the milk and bread ; mix all together ; season 
with salt and pepper; pour into a hot skillet, on which a 
table-spoonful of butter has been melted ; fry slowly, cut into 
squares, turn, fry a delicate brown, and serve at once. 

Mrs. D. Buxton, in "Practical Housekeeping." 

EGGS WITH CHEESE. 
Pour into a hot dish half a pint of boiling milk, break 
into this six eggs, over which scatter half a tea-cupful of 
grated cheese; put six small squares of cheese upright be- 
tween the eggs ; strew bits of butter and salt and pepper on 
the top ; place the dish on the grating of the stove, and let 
it remain about ten minutes, or until the cheese is crisp. 
Serve at once. Mary Cole. 



CHEESE. 



MACARONI WITH CHEESE. 

Bkeak half a pound of macaroni into short sticks with- 
out washing, throw into salted boiling water, cook for ten or 
fifteen minutes, shake the saucepan well to prevent sticking. 
When done, place in a colander and drain off all the water. 
Melt a lump of butter the size of a hen's egg, and have 
ready a quarter of a pound of grated cheese. Place some 
of the macaroni in the bottom of a pudding-dish, sprinkle 
some of the cheese over it, then melted butter, salt, and pep- 
per. Continue in alternate layers until the dish is filled. 
Put the butter and cheese on top, fill the pan with milk, 
and set it in the oven to bake. 

CRACKERS WITH CHEESE. 

Soak crackers in boiling water, butter them, and spread 
with a little mixed mustard, plenty of grated cheese, salt, 
and pepper. Put into a small pudding-dish until it is filled. 
Bake in a hot oven for ten minutes. 

Mes. A. A. Maxxex. 
' RICE WITH CHEESE. 

To one pint of cold boiled rice use one-quarter of a pound 
of grated or sliced cheese, butter the size of a small hen's 
egg, one tea-spoonful of salt, one-half tea-spoonful of pepper. 
Put into a pudding-dish in layers, having some of the cheese, 
melted butter, salt, and pepper on top. Serve very hot. 

HOMINY AND CHEESE. 

To be prepared the same as the above. It is excellent. 

(186) 



The New Kentucky Home Cook Book. 



187 



RAMEQUINS A LA UDE. 

Take four ounces of highly flavored cheese grated, two 
ounces of butter, two ounces of bread, a scant gill of milk, 
one-third of a tea-spoonful of mustard, one-third of a tea- 
spoonful of salt, a pinch of Cayenne pepper, yelks of two 
eggs, whites of three. Crumb the bread, boil it soft in the 
milk, add the butter, mustard, salt, pepper, cheese, and the 
yelks. Beat thoroughly, then stir in the well-beaten whites, 
pour into little paper cases or well-heated egg-cups. Bake 
for five or six minutes, and serve immediately, or they will 
fall. Mrs. A. A. Mannen. 

CHEESE CAKE. 

Take one cupful of grated cheese, one cupful of rolled 
crackers, two cupfuls of new milk. Let the milk come to a 
boiling, stir in the cheese and crackers. When cool enough 
not to cook the egg, stir in one egg, put into the oven to 
brown. Serve hot. Or, it may be sliced when cold, ai d 
toasted. Mrs. George T. Hunter. 

CHEESE FONDU. 

Soak one tea-cupful of fine bread crumbs in two tea-cup- 
fuls of new milk, stir into this three eggs well beaten, one 
small table-spoonful of melted butter, one-half tea-spoonful 
(even) of salt, and one-quarter of a tea-spoonful of pepper, 
Before using the milk, dissolve a pinch of soda in a little hot 
w T ater and stir into it. Add to the mixture lastly half a 
pound of grated cheese. Butter a baking-dish and pour the 
fondu into it, strew the top with bread crumbs, bake in a 
quick oven to a delicate brown. Serve at once, in the same 
dish. Delicious. 

CHEESE SANDWICH 

Take one-quarter of a pound of good cheese grated, yelks 
of three hard-boiled eggs, rub the yelks to a smooth paste 
with one table-spoonful of melted butter, season with sali 



188 The New Kentucky Home Cook Book, 



and pepper, stir in the cheese. Spread on slices of bread 
and butter. Mr?. Charles E. Tabs. 

CHEESE SANDWICH. 

Take one-quarter of a pound of good cheese grated, one 
table-spoonful of butter, one table-spoonful of cream, pound 
all together in a heated mortar, spread on thin slices of 
toasted bread, stack the slices, press gently together, and cut 
into square pieces. Miss Alice Ficklin. 

WELSH RARE-BIT. 

Put one table-spoonful of butter into a warm skillet with 
one-quarter of a pound of cut-up cheese. Stir in one egg 
without beating it, a little Cayenne pepper, and a glass of 
sherry wine. Have ready some thin slices of toast buttered. 
Pour over them the melted cheese, and serve at once. Cream 
may be substituted for the wine. Mrs. Allen Bashford. 

CHEESE STRAWS. 

Put six heaping table-spoonfuls of sifted flour on the pas- 
try-board. Make a hole in the center, and put into it two 
table-spoonfuls of cream, three table-spoonfuls of dry grated 
cheese, four table-spoonfuls of butter, one-half a salt-spoonful 
of salt, a little Cayenne pepper, and the yelks of two eggs 
beaten light. Mix all these ingredients to a smooth paste 
with the tips of the fingers, roll out to a quarter of an inch 
thick, cut into narrow straws, and bake to a light brown on 
a buttered pan in a moderate oven. Serve quickly, on a hot 
napkin. Miss Alice Ficklix. 

CHEESE WAFERS. 

Take two ounces of grated cheese, two ounces of flour, 
two ounces of butter. Mix well together, and add a little 
salt, a grain or two of Cayenne pepper, the yelk of one egg, 
and a few drops of lemon-juice. Knead all together* with- 
out using any water, roll out thin on a floured board, cut 
into small cakes, and bake in a hot oven for four or five 



Tlie New Kentucky Home Cook Book. 



189 



minutes. These can be made in large quantities, as they 
will keep for a month. Always heat before serving. 



Pour boiling water into a pan of clabber, and let 
it remain until it becomes cool, when the whey can be 
poured off, or it may be turned into a colander to drain. 
When it is dry, put it into a kitchen basin and work in 
butter, salt, and pepper. Just before sending to the table, 
moisten with cream. A nice dish for breakfast, dinner, or 
tea. Mrs. Annie Lee. 



Set a pan of clabber over the fire to become heated. 
When the whey rises, and bubbles begin to form in the cen- 
ter of the milk, remove at once, or it will become tough. 
Pour into a colander and set away to drain in a cool place 
until meal-time, then moisten with sweet cream and season 
with salt and pepper. Some add a little sour cream as well 
as sweet, and consider it quite an improvement. 



CURD. 



CURD, OR COTTAGE CHEESE. 



Mrs. Charles E. Tabb. 




CANNED FRUITS AND VEGETABLES. 



See that the cans and elastics are clean and perfect, and 
that the screw fits properly. Heat the cans by putting them 
into a large vessel of cold water on the stove until the water 
boils. Have a pan on the stove in which to set each hot 
can as you take it out of the boiling water. Fill at once 
perfectly full with the hot fruit or vegetable. Put the top 
on immediately and screw tightly. As the contents cool, 
screw again to be sure that they are as tight as possible. 
Keep glass cans in a cool, dark, dry place. Self-sealing 
glass cans are best for fruit of all kinds. Tin may be used 
successfully for vegetables, but glass or stone is better for 
either fruit or vegetables. In this day, when canned fruits 
and vegetables can be bought so cheaply, such minute di- 
rections for canning may seem superfluous, many preferring 
to buy instead of taking the labor and trouble of canning, 
but there are many others to whom we hope this book will 
go and prove a valuable friend. Those who live in the 
country, and raise fruits and vegetables in abundance, find 
it more convenient and much cheaper to do all this canning 
at home instead of sending, perhaps quite a distance, for 
such articles when needed. To such, these receipts will 
prove invaluable, and the directions for preparing, which 
may seem too simple and explicit to experienced housekeep- 
ers, will be found none too plain for the young and new 
beginners, who perhaps have scarcely ever seen the inside 
of a kitchen. 

The following table gives the time required for cooking, 
(190) 



The New Kentucky Home Cook Boole. 



191 



and the quantity of sugar to the quart for the different kinds 
of fruit for canning : 



Kinds of Fruit. 




Time for 
Boiling. 


Quantity 
of sugar 








to a 


quart 






6 ounces. 




6 


a 


4 


a 


Blackberries 


6 


a 


6 


a 




6 


it 


8 


a 




10 


u 


10 


a 






a 


8 


a 




10 


a 


8 


a 




30 


a 


4 


a 




-20 


a 


6 


a 




8 


ii 


4 






' 15 




4 


a 






ii 


6 


a 




. 25 


ii 


8 


a 






It 


5 


a 




6 


ii 


8 


a 




10 


ii 


8 


a 






ii 


0 


a 






ii 


8 


a 




15 


a 


10 


a 



TO CAN PEACHES. 

Take nice large ripe freestone peaches, white or }'ellow. 
Pare, cut into halves, remove the seed, drop the pieces into 
cold water to prevent them from turning dark. Weigh, 
allowing one-fourth of a pound of sugar to one of peaches. 
Boil the sugar a few moments, drop in the fruit, and boil 
until well heated through. Fill up the cans with fruit, 
pouring over a sufficient quantity of sirup, first having the 
cans hot. Seal, and keep in a cool, dark place. 

Apples may be canned in exactly the same manner. If 
there is sirup left over, peel, core, and halve more apples, 
and proceed in the same manner. If possible, use bell-flower 
apples. 



192 The New Kentucky Home Cook Book 



If peaches are small, peel and can whole, as they retain 
the flavor of the kernel, and are excellent. 

TO CAN PEACHES. 

Take one-half pound of sugar to one pound of fruit. Make 
a sirup of the sugar, drop in the peaches, boil gently until 
clear. Put into hot glass (self-sealing) cans. Do not seal 
the cans until cool. Before sealing, cut some round papers 
to fit nicely in the top of the fruit ; this will prevent mold- 
ing. Mrs. Lucy Keith. 
TO CAN APPLES. 

Pare, cut into halves, core. Drop the pieces into a vessel 
of cold water, to prevent them from turning dark. Make a 
sirup of one-third of a pound of sugar and one tea-cupful 
of water for each pound of apples. Cut oranges in slices 
about one-fourth of an inch thick, and allow two slices to 
each pound of fruit. If the oranges are large, and the peel 
green, a less quantity Avill do, as too much gives a bitter 
taste. Put the sirup and sliced oranges into a preserving- 
kettle, boil carefully, removing all scum, then put in the 
apples and boil them until tender, being careful not to stir 
or break them. When done, take out the pieces with a per- 
forated skimmer, put into the cans, pour on the sirup, and 
seal immediately. 

TO CAN BERRIES. 

Take strawberries, raspberries, blackberries, plums, cher- 
ries, or any small fruit, pick over carefully ; heat slowly to 
boiling in a large kettle. When they begin to boil, add 
sugar in the proportion of one table-spoonful to each quart 
of fruit. Before putting in the sugar, if there is much sur- 
plus juice, dip it out with a cup. Save the juice you take 
out for jelly. Leave the berries almost dry before putting 
in the sugar; this will make sirup enough. Boil all togeth- 
er for fifteen minutes, and put hot into well-heated cans. 



The New Kentucky Home Cook Book. 



193 



Another way is to fill as many cans as will stand in a 
boiler with the carefully picked fruit, first putting a piece 
of wood in the bottom of the boiler, so the cans will be less 
apt to break. Add sugar to each can of fruit to sweeten 
for the table. Put water enough in the boiler to come up 
nearly to the top of the cans. Let the water boil half an 
hour; then take out two cans, and if the fruit has settled 
down fill with fruit taken from the other. Fill all in the 
same manner. Seal tightly. 

TO CAN FRUIT COLD. 

Take thirty-six grains of salicylic acid, one-half pound of 
sugar, one quart of Water, in which dissolve the sugar and 
acid. Pour over the fruit cold. This will fill two cans. 
Must be well sealed. Mrs. Gilman. 

TO CAN TOMATOES WHOLE. 

Select nice smooth tomatoes, peel them as you would ap- 
ples — therefore they should be firm; or, scald and skin them 
very carefully. Take out the stems with a pen-knife. Fill 
up glass cans with the whole tomatoes; sprinkle over them 
a little salt ; place the cans in pots or a boiler of cold water. 
Let the water boil around them until thoroughly heated 
through. Lift the cans from the boiling w'ater, and seal 
tight. Use self-sealing glass cans. These tomatoes are as 
nice to slice for the table in winter as in summer. 

TO CAN TOMATOES FOR COOKING. 

Take ripe tomatoes, pour boiling water over them that 
the skins may be easily removed. Cut into halves or quar- 
ters, put into a kettle and boil until well heated through, 
adding salt enough to season for the table. Have the cans 
heated by putting them into a vessel of cold water, and set- 
ting it on the stove until it boils. Put the tomatoes in the 
hot cans. Seal immediately. 



194 The Neiv Kentucky Home Cook Booh 



TO CAN GREEN TOMATOES. 

Take large green tomatoes, slice into thick slices, cover 
well with water, and boil for ten or fifteen minutes. Take 
out and drain ; then to seven pounds of fruit add three 
pounds of granulated sugar and the juice of one large or 
two small lemons. Boil again fifteen minutes, and seal in 
hot glass jars. This is excellent for pies. Bake with one 
crust. To make good preserves, add one pound more of 
sugar. Mrs. Bridges. 

TO CAN TOMATOES AND CORN. 

Prepare the tomatoes as for cooking. To one gallon of 
tomatoes add one quart of corn cut and scraped from the 
cob after it has been well scalded. Cook together until the 
corn is done; add a little salt and pepper. Skim well, and 
seal tight in well-heated cans. 

TO CAN GREEN CORN. 

Cut from the cobs twenty-one quarts of corn. Dissolve 
three and one-half ounces of tartaric acid in a little hot wa- 
ter. Put plenty of water, together with the tartaric acid, 
over the corn, and boil well. When thoroughly cooked, 
can and seal at once. When you wish to use it, drain off 
the water and add one tea-spoonful of soda, one tea-spoonful 
of sugar, salt and butter as you like. This will fill twenty- 
three cans, and takes nine and one-half dozen ears of corn. 

Mrs. James Kobixsox. 

TO CAN GREEN CORN FOR WINTER USE. 

Select young, tender corn ; cut and scrape from the cob ; 
pack in jars; put one pint of salt to seven pints of corn in 
layers alternately until the jar is filled. Put a board on 
top on which place a weight. To prepare for the table, 
soak overnight in plenty of water. Season with butter, pep- 
per, and a little sugar. Also, nice for corn oyster. 

Mrs. A. Bierbower. 



The New Kentucky Home Cook Book, 195 



TO CAN GREEN PEASE OR BEANS. 

Select them young and tender ; cook thoroughly, adding 
a little salt; put into hot cans and have soldered. 

TO CAN CORN AND BEANS. 

To two dozen ears of corn allow one peck of fresh, tender 
string beans. Boil the beans until well cooked, with half a 
pound of middling. Take out the meat, cut off' the corn ; 
mix them together thoroughly, season with salt and pepper. 
Put while hot into well-heated cans, and seal, or what is 
better, solder. Mrs. L. C. Dimmitt. 

TO CAN CORN, TOMATOES, AND OKRA FOR SOUP. 

Take two dozen ears of corn boiled on the cob, one peck 
of tomatoes peeled and chopped fine, one-fourth of a peck 
of small, tender okra. After the corn is well cooked, cut it 
off from the cob, boil the tomatoes half an hour, and the 
okra until tender, from which carefully drain the water, 
adding the okra and corn to the tomatoes. Season with salt 
and pepper, mix well together, put into the cans boiling hot, 
and have the cans soldered. Mrs. L. C. Dimmitt. 




PRESERVES AND JELLIES. 



PRESERVES. 

To make nice preserves the best granulated sugar should 
be used; but for common use, they may be made of nice 
brown sugar, -which may be clarified by dissolving in a little 
water, and while cold stir into it the beaten whites of two 
eggs — one white to four or five pounds of sugar — then boil 
and skim well. I have given in almost all preserve receipts 
one pound of sugar to one pound of fruit, which is always 
safest, if you desire to keep them a long time ; but for pres- 
ent use, all sweet fruits — such as peaches, pears, apples, 
blackberries, and raspberries — may be preserved, and arc 
even preferable, with from one-half to three-fourths of a 
pound of sugar to one of fruit. The flavor of the fruit is 
better preserved in this way ; but where less sugar is used 
it is best to cook longer. The best preserving-kettle is made 
of iron lined with porcelain. 

One-pint jars are always the best in which to put away 
preserves, as they are not so apt to sour before they are 
used, as if put into large jars. 

If you want preserves and jellies especially clear and nice, 
cook quickly a pint at a time. In makiug jelly of sweet 
fruits, add while cooking a little fresh lemon-juice or tar- 
taric acid to make it jelly quickly. 

The simple precaution of fitting tissue-paper, which has 
been wet in whisky or brandy, over the surface of preserves 
and jellies, before putting on the covers, will save the house- 
keeper much annoyance by protecting them from mold. 



The New Kentucky Home Cook Book. 197 



PEACH PRESERVES. 

Select large ripe plum peaches, or freestone peaches that 
are not too ripe; peel them, take a sharp-pointed knife, be- 
gin at the stem and run it around the length of the seed, 
cutting one half clean from the stone, then close around the 
stone cutting off the other half. To every pound of fruit 
allow one pound of granulated sugar. Cook two pounds at 
a time. Put the sugar into a preserving-kettle with just 
enough water to dissolve it ; let the sugar boil a few mo- 
ments, skim it, then drop in the fruit, and boil it rapidly, 
skimming off all scum that arises. Cook it until clear. 
Take out the fruit with a perforated skimmer, put it into 
jars, and if the sirup seems too thin boil it until it is thick, 
and pour it over the fruit. Seal it closely. 

Mrs. W. C. Sadler. 

TO PRESERVE PEACHES WHOLE. 

Take plum peaches, ripe but firm, of medium size; pare 
them, or pierce the skin in several places with a coarse 
needle, and weigh them. To each pound of fruit allow an 
equal quantity of sugar. Dissolve the sugar with a little 
water; boil and skim it well; put in the peaches, and sim- 
mer until they look clear and the sirup is tolerably thick. 
Put them into small jars, cover with brandy paper, and tie 
tight, or seal. Mrs. W. C. S. 

TO PRESERVE PEACHES WHOLE. 

(Without Peeling. 

Put one tea-spoonful of pearlash into two or three quarts 
of hot water, and dissolve it thoroughly. Put into this a 
few peaches at a time, let them lie a few moments, take them 
out, rub each one with a coarse cloth, and drop into cold 
water; then drain them, and to every pound of fruit allow 
three-fourths of a pound of granulated sugar, and preserve 
in the usual manner. Mrs. Laura C. Dimmitt. 



198 



The New Kentucky Home Cook Book. 



TO PRESERVE FREESTONE PEACHES. 

Select freestone peaches that are barely ripe, peel and 
take out the seed, allow three-fourths of a pound of granu- 
lated sugar to each one of fruit. Put the fruit into a stone 
jar; dissolve and boil the sugar, skim it and pour it over 
the fruit, and let it stand all night. In the morning pour 
off the sirup, and boil it well before putting in the fruit ; 
cook slowly, lifting them gently from the bottom to prevent 
sticking. Crack and extract the kernels from some of the 
seeds, and add while cooking, which will greatly improve 
the flavor of the preserves. These may be taken out of the 
sirup when done, with a perforated skimmer, laid on large 
flat dishes, and set in the sun all day ; then put them into 
jars and pour the thick sirup over ; tie or seal up. 

Mrs. W. C. S. 

PEACH CHIPS. 

Take ripe, firm cling peaches, slice them nicely, weigh 
them, and allow one-half pound of sugar to one of fruit. 
Boil the sugar until it forms a thick sirup. Put in the 
sliced peaches, and cook them until clear. Take out the 
pieces with a perforated skimmer, spread them on clean, 
smooth boards, and set in the sun. When nearly dry, 
sprinkle each piece liberally with granulated sugar. When 
this dries, turn them over and sprinkle the other side, and 
keep them in the sun until as dry as chips. Pack them in 
jars with sugar sprinkled between and ovet* them. 

Mrs. Laura C. Dimmitt. 

PEAR PRESERVES. 

Peel, cut in halves, core, -and weigh the pears. If hard, 
boil them in water until tender, and use the water for the 
sirup. Allow three-fourths of a pound of sugar to one of 
fruit. Boil gently until the sirup has penetrated them, and 
they look clear. Some of the pieces will cook sooner than 



The New Kentucky Home Cook Book. 199 



others; these must he removed. When done, take them out, 
put them into jars, boil the sirup until thick, and pour it 
over them. Miss Florence Williams. 

PEAR PRESERVES. 

Peel and cut into halves, remove the cores and hard parts, 
and drop them into cold water to prevent them from turn- 
ing dark. Weigh them, and allow three-quarters of a pound 
of sugar to each one of fruit. Dissolve the sugar with about 
a cupful of water to the pound. Stir in the white of one 
egg to every five pounds of sugar. Xow put the sugar into 
a preserving-kettle, and boil it fast until the scum arises, 
which remove; then put in the pears; boil them slowly 
until they look clear; take them out with a perforated 
skimmer, and spread on dishes to. cool. Flavor the sirup 
or not, as you prefer, boil it until thick, and pour over the 
fruit. Ginger sliced thin and boiled in the sirup is a great 
addition. Mrs. W. C. Sadler. 

TO PRESERVE PEARS WHOLE. 

Select nice pears, not quite ripe and free from blemish ; 
peel them nicely, leaving on a short bit of stem; weigh 
them, and to each pound of fruit allow one pound of gran- 
ulated sugar. Dissolve the sugar, put it into the kettle, boil 
and skim it; put in the pears, and boil them until clear and 
easily pierced with a fork. Take them out with a perfo- 
rated skimmer, and lay them on flat dishes to cool ; then put 
them into jars, and when the sirup is thick, pour it over the 
fruit, having stuck a clove into the blossom-end of each 
pear. M. C. S. 

QUINCE PRESERVES. 

Take ripe quinces; wash them well so that the peelings 
maybe used, together with the cores, for jelly; cut them into 
halves or quarters, core them, and drop into cold Y\-ater. 
Weigh them, and to each pound of fruit allow three-fourths 



200 The New Kentucky Home Cook Book. 



of a pound of sugar. Put the quinces into a steamer over 
boiling water until easily pierced with a fork. Have the 
sirup ready and boiling, and put in the steamed quinces; 
cook them until clear, skimming all impurities that rise from 
the surface. Put the fruit into stone jars, and if the sirup is 
not thick enough, boil it a little longer, and pour it over the 
fruit. Put into self-sealing jars. Mrs. W. S. C. 

TO PRESERVE QUINCES WHOLE. 

Select the largest and fairest quinces, as the poorer ones 
will do for jelly; take out the cores, and pare them ; boil the 
quinces in water until tender; to each pound of quinces al- 
low one pound of sugar; make the sirup; then boil the 
quinces until clear. Mrs. J. W. Darrow. 

APPLE PRESERVES. 

Select apples for preserves that are not very sour, if pos- 
sible, as the sweeter apples do not mash in cooking. Pare, 
cut in halves, core, and drop them into cold water to pre- 
vent them turning dark; and to each pound of fruit allow 
three -fourths of a pound of sugar. After draining the 
fruit, put it into a jar; dissolve the sugar, boil and skim it 
well; pour it over the fruit, and let it stand all night. This 
toughens any tender fruit. The next morning pour oft 1 the 
sugar into the preserving-kettle, let it boil a moment, then 
add the fruit, boiling until it is done. Add cinnamon, lem- 
on-peel, or orange-peel, to flavor. Put it into jars, and tie 
tightly or seal. Mrs. W. S. C. 

APPLE PRESERVES. 

Allow three-fourths of a' pound of granulated sugar to 
each pound of apples. Make a sirup of the sugar and of 
water in which root-ginger, bruised and tied in a bag, has 
been boiled until the strength is well extracted; add a little 
lemon-juice, and skim off all scum ; boil in this sirup a tew 



The New Kentucky Home Cool: Book. 



201 



apples at a time until they are transparent, and place them 
in a jar. When all are cooked, boil the sirup until thick, 
pour it boiling hot over the apples, and cover closely. 

Mrs. Shemaker. 

TO PRESERVE GREENGAGE OR BLUE PLUMS. 

Take nice, perfect plums; wash and pierce them with a 
coarse needle ; and to every pound of fruit add one of gran- 
ulated sugar; dissolve the sugar, boil and skim it, and pour 
over the plums which have been previously put into a jar. 
Let them remain in the sirup all night: then pour off the 
sirup into the preserving-kettle, boil it a short time, put in 
the plums, and boil them until tender ; then put them into 
small jars, and seal. Miis. W. C. S. 

DAMSON PRESERVES. 

Seed and weigh the damsons, and to each pound of fruit 
allow one of sugar; dissolve the sugar and put it into the 
preserving-kettle ; when it boils, put in the fruit and boil it 
until pretty thick — almost jelly — skimming off all scum as 
it rises. 

Another way is to put the fruit and sugar into an earthen 
vessel, covered closely, inside of the stove, and cook three 
hours. 

CITRON PRESERVES. 

Pare, slice, and cut the citron into any fancy shape desired ; 
boil in weak alum-water twenty minutes, and scald in clear 
water twenty minutes; then drain the water from the fruit, 
and to every pound of fruit add one pound and a quarter 
of sugar. To every four pounds of fruit use two lemons 
and some white ginger, the lemons and ginger to be boiled 
separately and only the liquid added to the fruit. Cook the 
fruit until tender; boil the sirup until thick, and pour it 
over the fruit. Put it into jars, and tie closely. 

Mrs. Dr. Kessele. 



202 



The New Kentucky Home Cook Book. 



CITRON PRESERVES. 

Peel off the rind, take out the seed, cut into any shape 
desired, weigh them, and put them into a preserving-kettle, 
with water enough to cover them well; boil one hour, then 
take them out, and add the same weight in sugar there was 
of melon to the water in the kettle; boil until it forms a 
thick sirup, replace the melons, adding two sliced lemons to 
each pound. Boil until the fruit is tender and clear, put it 
into small jars, pour over it the sirup when thick, and seal. 

Mrs. J. F. Kobixsox. 

WATER-MELON RIND PRESERVES. 

Peel all the green from the outside and the red from the 
inside of the rinds, and cut them into any fancy shapes you 
like; put them into a steamer over boiling water and steam 
until easily pierced with a straw or fork. Prepare a sirup 
of one pound of sugar to one of rinds. After it has boiled 
and been well skimmed, put the rinds in, and boil them 
until clear. Slice a few lemons and drop in while cooking, 
and a few sticks of race-ginger if you like. 

ANOTHER WATER-MELON PRESERVE. 

Prepare the rinds as directed above, lay in brine two or 
three days (or even longer), soak them in fresh cold water, 
make them brittle by boiling in very weak alum-water, and 
then boil in strong ginger tea ; allow one pound and a half 
of sugar to one of rind; slice race-ginger for -flavoring. 
The fruit must be drained before putting into the kettle. 

Mrs. McDowell. 

GLASS-MELON PRESERVES. 

Soak the melons — green or ripe — in weak salt-water 
three or four hours; then pare them, and take out the seed 
by making a small hole in each end and pushing them 
through with a quill ; soak in salt-water six hours, then in 



The New Kentucky Home Cook Book. 



203 



alum-water three hours ; boil in clear water a few moments, 
soak in clear water twelve or fourteen hours, and boil in 
thin sirup until clear as glass. Take them out as fast as 
they become clear, and put them into a thick sirup. 

Mrs. Fannie Berry. 

CANTALEUP PRESERVES. 

The melons should not be very ripe. Peel off the outer 
rind, and cut off the soft part of the inside. Lay them in 
salt-water two hours, wash them in fresh water, and boil 
them an hour in alum-water. Take them out of that and 
drop them into fresh water until they are cold, then boil an 
hour in ginger tea, after which make a sirup of one and 
one-fourth pound of sugar to each pound of melon. Boil 
them in that until clear and the sirup is very thick. Use 
for flavoring the vanilla-bean. Put into small jars, and 
seal. Mrs. Phcebe Wood. 

CUCUMBER SWEETMEATS. 

Take small, fresh cucumbers, and lay them in strong brine 
for four or five days. Wash them, and soak in clear water 
for a day, changing the water several times. Green them 
as for pickles, omitting the vinegar, being careful not to let 
them boil. When a nice green, drop them into ice-water; 
when perfectly cold, make a slit in one side, and carefully 
take out the seed, filling them with chopped raisins and cit- 
ron. Sew them up closely with a thread. Weigh them, 
and to every pound allow one pound of sugar. Dissolve 
the sugar with one pint of cold water ; boil it quickly, skim 
closely, and drop in the cucumbers; boil slowly for half an 
hour, and lay them on a dish in the sun; boil the sirujD 
until quite thick, adding a few slices of ginger, and drop 
the cucumbers again into the sirup for a few moments. Put 
into glass jars, sealing when cold. Excellent. 

Mrs. Laura C. Dimmitt. 



204 TJie New Kentucky Home Cook Book. 



CHERRY PRESERVES. 

Seed the cherries, and to every pound of fruit allow one 
pound of sugar. Pour the juice over the sugar, and put 
the fruit and sugar all into a preserving-kettle, and boil it 
until thick. Use very little or no water, as the juice of the* 
fruit will be sufficient. Morellos or any sour cherries are 
best for preserves. Mrs. W. C. S. 

GRAPE PRESERVES. 

Take any tart, light-colored grapes; pluck them from the 
stems, weigh, and then pulp them. Put the pulps into a 
preserving-kettle; let them simmer, and rub them through 
a sieve. Allow one pound of sugar to each pound of fruit, 
as weighed in the beginning. Put all together — juice, 
strained pulp, and skins — with the sugar. Boil hard until 
the skins seem tender and the sirup thick — almost a jelly. 

Miss Julia Porter. 

ENGLISH STRAWBERRY PRESERVES. 

For every pound of fruit take a pound of granulated 
sugar, and half a pint of water to each pound of sugar. 
Boil the sugar and water until it thickens; then pour in the 
berries, which have been first carefully picked. Let them 
boil slowly fifteen minutes ; put all away now in the pre- 
serving-pan, and let it cool. When cold, strain ofT the sirup, 
and boil it alone, skimming perfectly. When boiling well, 
put in the strawberries, and let them boil five minutes; then 
remove them, and put into pots or jars when cold. Cover 
them, but do not paste paper over the tops until a week has 
elapsed. I have followed this receipt exactly for three 
years with good success. Mrs. Lucy Keith. 

STRAWBERRY PRESERVES. 

Cap and pick carefully the berries. Weigh an equal 
quantity of granulated sugar. Put the sugar into a preserv- 
ing-kettle, with water enough to start it to cooking. Boil 



The New Kentucky Home Cook Book. 205 



until it will crack like candy when dropped in water, then 
put in the berries. Let them cook until they begin to look 
flabby, and cease to float on top. Have the jars hot, that 
they may not break when the hot fruit is put in, fill them 
even with the top, that there may be no room for air, fasten 
on the top as quickly as possible. Self-sealing jars are best 
to keep them in. Mrs. G. T. Hunter, Maysville, Ivy. 

BLACKBERRY PRESERVES. 

Carefully pick and wash the berries. To each pound of 
fruit weigh three-fourths of a pound of sugar — good brown 
sugar will do. Dissolve the sugar in a little water, put in 
the berries and cook tolerably thick. 

Raspberries may be preserved in exactly the same man- 
ner, using a little more water, as they are a dry fruit. 

Mrs. W. C. Sadler, Maysville, Ky. 

GOOSEBERRY PRESERVES. 

Take green or half-ripe gooseberries, pick over nicely, re- 
moving stems and blossoms. To each pound of fruit allow 
one pound of sugar. Dissolve the sugar and let it come to 
a boiling, put in the fruit, and while cooking add a small 
tea-spoonful of soda to about ten pounds of fruit. Skim 
well, and cook until pretty thick. - Mrs. W. C. Sadler. 

FIG PRESERVES. 

To four pounds of figs take four pounds of granulated 
sugar; cover the figs well with cold water, and let them 
stand ten or twelve hours. Boil them in clear water until 
tender, lay on dishes to cool and harden. Dissolve the su- 
gar, and make a sirup, skimming carefully. Drop in the 
figs, and boil for ten minutes. Take them out and lay on 
dishes. Add to the sirup a few slices of ginger and the 
juice of two lemons. When the sirup is thick, put in the 
fruit, and boil again for fifteen minutes, then put into jars, 
and seal closely while hot. Mrs. L. C. Dimmitt. 



206 The Neiv Kentucky Rome Cook Boot 



TOMATO PRESERVES. 

Take good firm tomatoes (the yellow pear tomato is the 
nicest), scald and skin them, and let them drain well. Take 
as many pounds of sugar as there are pounds of tomatoes. 
To the sugar add one pint of water for each pound. Make 
a thick sirup, to which add, when first mixed and before 
boiling, one ounce of race-ginger to three pounds of sugar. 
After the sirup is done, add the fruit and boil until it is a 
rich preserve. A little while before the preserves are done, 
add two sliced lemons to three pounds of preserves. Put 
into small self-sealing jars. Mrs. Dr. John Phister. 

GREEN TOMATO PRESERVES. 

Take four pounds of small green tomatoes, smooth and 
free from blemishes, prick well with a large needle or fork, 
four pounds of sugar ; make a sirup, adding to it one-fourth 
ounce of mace, one-fourth ounce of sliced ginger, the juice 
of two lemons. When the sirup begins to thicken, add the 
tomatoes. Boil them until clear, take out carefully and lay 
on dishes. Boil the sirup until quite thick; put the fruit 
into well-heated jars, and pour the boiling sirup over it. 
Seal at once. Mrs. L. C. Dimmitt. 



MARMALADES. 



PEACH MARMALADE. 

Pare and remove the stones from ripe freestone peaches; 
mash as you handle them. Extract the kernels from some 
of the seeds, pound them, and flavor the marmalade with 
them. Weigh three-fourths of a pound of sugar to each one 
of fruit. Put the sugar into a preserving-kettle, adding a 
little water to prevent burning, boil a few moments, skim 
well, and add the mashed fruit. Boil thirty or forty min- 



The New Kentucky Home Cook Book. 207 



utes, stirring almost constantly. Let it cool, and put into 
small jars, and seal. Mrs. W. C. S. 

PEAR MARMALADE. 

Take ripe pears. After peeling and coring weigh, and 
boil in a little water until tender. Mash them to a pulp 
and add one-fourth of a pound of sugar to each pound of 
fruit. Cook slowly and stir continually until very thick. 
Use any flavoring you like, or none, if preferred. Put into 
glass or stone jars. 

QUINCE MARMALADE. 

Peel, slice, and weigh the fruit. Put it into a preserving- 
kettle with enough water to cover ; boil and mash ; add one- 
half pound of sugar to a pound of fruit, and boil about half 
an hour, stirring all the time. . Add any flavoring desired, 
but the natural flavor of the quince is usually preferred. 

Mrs. W. C. S. 

APPLE MARMALADE. 
Stew until tender two or three dozen tart, juicy apples in 
just enough water to cover them. Drain off all the juice 
through a colander; measure; put it into a porcelain kettle, 
stirring into it three-fourths of a pound of sugar to each 
pint of liquid. Boil until it begins to jelly ; strain into it 
the juice of two lemons, then put in the apples and boil 
pretty fast, stirring almost constantly, until it is thick and 
smooth. (If the apples are not soft all through, it is best 
to rub them through a colander before adding them to the 
boiling sirup.) Put the marmalade into small jars, and 
paste paper over as you would jelly, or seal. Very nice. 

PINE-APPLE MARMALADE. 

Pare, slice, core, and weigh the pine-apple, then cut into 
small pieces. Make a sirup of one tea-cupful of water to 
two pounds of sugar; dissolve and boil. Heat the chopped 
pine-anple in a vessel set within one of boiling water, cov- 



208 



The New Kentucky Home Cook Booh. 



ering closely to keep in the flavor. When well heated all 
through and they look clear, add them to the sirup. Boil 
together for half an hour, stirring constautly until it be- 
comes a clear, bright paste. 

ORANGE MARMALADE. 

Take one dozen and a half of ripe sweet oranges, pare, 
carefully removing the inner skin as well as the yellow, 
slice and remove. the seed. Grate the peel of four oranges, 
and reserve for the marmalade. Put the fruit and grated 
peel into a porcelain kettle and boil until the pulp is re- 
duced to a smooth mass. Take from the fire, and rub 
through a clean colander. Stir into this six pounds of 
granulated sugar, return it to the fire, boil fast, stirring con- 
stantly for half an hour. Put into small jars while warm ; 
seal when cold. Delicious. 



JAM. 

GREENGAGE JAM. 

Put ripe greengages into a kettle with a little water. Let 
them stew until soft, then rub them through a sieve or col- 
ander, and to each pint of pulp put a pound of powdered 
white sugar. Put all into a preserving-kettle over the fire, 
and stir until it is of the consistency of jelly. Put this into 
small jars, and cover tightly. Any sort of plums may be 
done in the same way. Mrs. W. C. S. 

STRAWBERRY JAM. 

Allow three-fourths of a pound of sugar to each pound of 
fruit, which has first been carefully picked over. Put all 
into a kettle together, and mash well while cooking. Cook a 
half or three-quarters of an hour, skimming and stirring to 



The New Kentucky Home Cook Book. 



209 



prevent burning or sticking. Put into small jars, and seal. 
Raspberry, blackberry, and gooseberry jam are all made in 
exactly the same manner. Mrs. W. C. S. 

PEAR BUTTER. 

Take sweet cider just from the press; boil until reduced 
to one-third its original quantity. Have ready some ripe 
pears that have been peeled, cored, and sliced. Put them 
in the cider and boil until soft ; mash to a pulp ; season with 
nutmeg, cloves, mace, and cinnamon. Set over a slow fire, 
and cook until thick enough to slice, stirring constantly to- 
ward the last to prevent burning. Put it away in small 
stone jars, and it will keep a year or two, and will be found 
nice for breakfast or tea. 

APPLE BUTTER WITH CIDER. 

Take fresh cider and boil down to about one-third its 
original quantity ; have ready pared, cored, and cut into 
pieces as many good cooking apples as can be put into the 
boiled cider; boil until they begin to sink, when it will re- 
quire constant stirring to prevent it from sticking. Cook 
until reduced to a thick pulp. A short time before it is 
done, put in a little ground allspice and cinnamon. 

APPLE BUTTER WITHOUT CIDER. 

Prepare the apples as above directed, boil them in a little 
water until well cooked, then add sugar until as sweet as you 
like. Boil until very thick, stirring constantly, adding a 
little ground cinnamon and allspice. It will not keep un- 
less well cooked. It is best to make it in a large kettle out- 
of-doors, if possible, using a broad flat wooden paddle to 
stir with. It will spatter out over the stove if made in the 
kitchen. 

DAMSON BUTTER. 

Wash sound damsons, put them into a kettle with water 
enough to start them, and boil quite hard. Take out some 
14' 



210 The New Kentucky Home Cook Booh 



of the juice for jelly. When sufficiently cooked, rub the 
fruit through a sieve to remove skius and seeds, and to each 
pint of pulp allow one pound of sugar. Return to a clean 
kettle, and cook until of the desired consistency, stirring 
constantly to prevent burning. Miss Julia Porter. 



PREPARED FRUITS. 



TO STEW PEACHES. 

Wash dried peaches thoroughly in two or three waters, 
examine carefully, then put them into warm water to soak 
two or three hours. Put into a kettle with the same water 
in which they were soaked, and boil until tender, adding 
sugar, about one-fourth of a pound to each pound of fruit. 
Cover closely while cooking. 

TO BAKE PEACHES. 

Peel and halve the peaches, put them into a baking-dish 
with one tea-cupful of sugar and one-half cupful of water. 
Put into the oven, and bake half an hour, or until clear 
and tender. 

PEACHES FOR TARTS OR ROLLS. 

Take ripe j^eaches, pare, and cut from the stone. Stew 
them in a preserving-kettle, with half their weight in sugar, 
and a very little water. Stir and cook them until nearly 
dry. Let them cool, put into small jars, seal, and set in a 
cool, dry place. When you wish to use them, add sweet 
milk or water to thin them, and if not sweet enough, add 
more sugar. 

PEACH LEATHER. 

Take nice ripe, sweet freestone peaches, pare and take out 
the stones, and mash to a pulp. Take some of the seeds, 



The New Kentucky Home Cook Book. 211 



extract the kernels and pound to a paste as many as you 
wish for flavoring, and weigh with the fruit. Allow one- 
half pound of sugar to each pound of fruit. Put the sugar 
in the preserving-kettle, boil and skim; then put in the 
pulp. Simmer about thirty minutes, then spread it smooth- 
ly and thinly on dishes or clean smooth boards. Expose it 
to the sun until dry. Sprinkle over each piece a little 
powdered cinnamon, if liked ; roll into a scroll ; keep in a 
dry place, occasionally exposing it to the air. * 

Mrs. W. C. S. 

BAKED APPLES. 

Pare and remove all dark spots from nice cooking apples, 
put into a pudding-dish, with liberal layers of sugar, cover 
closely, put into the oven and bake until the sirup will form 
a jelly around them. 

BAKED APPLES WITH SAUCE. 

Peel and core nice cooking apples, place them in a bak- 
ing-dish, and set in the stove. Prepare a sauce by beating 
together one table-spoonful of butter, two eggs, and three 
table-spoonfuls of sugar, adding a pint of milk or cream. 
Flavor with nutmeg. When the apples are nearly done, 
pour the sauce over them and finish baking. Serve cold. 

Mrs. Charles E. Tabb. 
APPLE MERINGUE. 

Pare, cut into halves, and remove the cores of some nice 
pippin apples. Put them in a dish suitable to put upon the 
table. Sprinkle well with sugar ; cook in the oven until 
tender. Take the whites of eggs beaten to a stiff froth, add 
one table-spoonful of white sugar for each one, and pour 
over the cooked apples, and return to the oven until a light 
brown. 

COMPOTE OF APPLES. 

Take some apples that will stay firm and whole while 
cooking. Peel them very evenly, and remove the core so 



212 



The New Kentucky Home Cook Book. 



as to leave the apple whole on one end. Soak them for fif- 
teen minutes in some cold water slightly tinctured with lem- 
on juice, which w T ill prevent their discoloring during the 
process of cooking. Fill up the cavities with some currant 
jelly or any sweet marmalade, place them in a stewing-pan. 
pour around them half a pint of white wine, and as much 
water as the vessel will hold without touching the filling of 
the apples. Add to the w 7 ater half a pound of sugar, and 
the thin peel of half a lemon. Cover tightly, and boil un- 
til tender. Then remove each apple carefully into a glass 
dish, pour over them a few spoonfuls of the liquor, add a 
few more spoonfuls of sugar to the rest of the latter, and 
boil to jelly with which to garnish the apples. 

German Cookery. 
COMPOTE OF APPLES. 

Peel, core, and quarter six large apples, drop them into 
some cold water with the juice of a lemon squeezed into it 
to prevent them from turning brown. Have ready a strong 
sirup made with a pound of sugar and a quart of water boil- 
ing hot. Put the apples into this, with the thin rind of a 
lemon and two or three cloves. As soon as they are cooked 
great care must be taken that they do not break. Take 
them out and dispose of them in a glass dish ; then well re- 
duce the sirup and pour as much of it as necessary over the 
apples. Garnish with any sweetmeats and preserved or 
candied cherries. 

AUNT KITTIE'S APPLES. 

Take one and one-half pint of sugar, one pint of water, 
boil until a thick sirup. Pare, core, and quarter one dozen 
apples, drop them into the sirup, cook until clear ; flavor 
w r ith orange peel. 

ICED APPLES. 

Pare and core nice cooking apples. Make very sweet, 
put into a pan with a little water, cover closely, and stew on 



The New Kentucky Home Cook Booh. 213 



top of the stove rapidly until well cooked. Place them in 
a baking-dish, make a nice icing (see Cakes, page 264) put 
over rather thick, set in the stove, and brown lightly. When 
cold, serve w T ith rich cream. Mrs. L. C. Dimmitt. 

CANDIED FRUITS. 

Boil peaches, pears, plums, cherries, citron, or quinces in 
a thick sirup — a tea-cupful of water to a pound of white 
sugar — until tender. Take from the fire, and let them re- 
main in the sirup two days. Take out, drain, sprinkle sugar 
over each piece, and dry in a cool oven. 

CANDIED CHERRIES. 

To two quarts of ripe red cherries, when stoned carefully, 
allow two pounds of granulated sugar. Make a sirup of 
the sugar and one cupful of water. Boil until it is thick 
enough to pull as for candy. Remove to the side of the 
range, and stir until it shows signs of granulation. When 
there are grains or crystals on the spoon, drop in the cher- 
ries, a few at a time. Let each supply lie in the boiling 
sirup tw T o minutes, then remove to a sieve set over a dish. 
Shake well, but gently ; then turn the cherries out on a cool 
dish, and set in a sunny window to dry. 

GLACE CHERRIES. 

Make as above, but do not let the sirup granulate. It 
should not be stirred at all, but when it " ropes," pour it 
over the cherries^ on a large flat dish. When the sirup is 
almost cold, take out the cherries one by one with a small 
spoon, and spread upon a dish in the open air to dry. If 
well managed, these are as good as those put up by confec- 
tioners. Keep in a dry cool place. 



214 



The New Kentucky Home Cook Book. 



JELLIES. 



CURRANT JELLY. 

Pick ripe currants from the stems, put them into a pre- 
serving-kettle, cover with water, and boil for fifteen minutes. 
Press out the juice, and to each pint of juice add one pint 
of sugar. Put all into the kettle again, and boil rapidly for 
ten minutes. The smaller the quantity of any kind of jelly 
cooked at a time, the fairer it will be. In cooking a small 
quantity, the glazed crocks are nice, and more convenient 
and less expensive than porcelain kettles. Mrs. W. C. S. 

RASPBERRY AND CURRANT JELLY. 

To two parts of red raspberries put one part of red cur- 
rants, and proceed as with other berry jelly. The flavor is 
exquisite, and especially nice for cake. 

Mrs. E. W. Lovel. 
BLACKBERRY JELLY. 

Take ripe blackberries, pick and wash them. Cover with 
water, and let them boil a few minutes, boiling with them a 
few bunches of green grapes washed and picked from the 
stem. Strain first through a colander, then through a flan- 
nel bag, and to each pint of juice add one pint of sugar. 
Boil until it drops short from the spoon. Have the jelly- 
glasses hot, and fill. Mrs. W, C. Sadler. 

BLACKBERRY JELLY. 

Wash the berries well. Cover with water, boil a few 
minutes. Strain through a flannel bag. To three pints of 
juice add one pint of sugar. Boil until it drops short from 
the spoon. Mrs. Ada Bierbower. 

STRAWBERRY JELLY. 

This may be made just as currant jelly. 



The New Kentucky Home Cook Book. 



215 



PEACH JELLY. 

Crack one-third of the seeds, from which extract the ker- 
nels, and put them into a jar with the peaches, which should 
be pared and sliced. Set in a pot of water, stirring from 
time to time until the fruit is well broken and tender. 
Strain, and to each pint of peach juice add the juice of one 
lemon, allowing one pound of sugar to one pint of juice. 
Heat the sugar very hot, and add when the juice has boiled 
twenty minutes. Let it come to a boiling, and take at once 
from the fire. Mrs. Belie Wood. 

QUINCE JELLY. 

Take refuse quinces, or the parings and some of the cores 
and seeds left from preserves. Fill up the kettle and cover 
with water. To each gallon of quinces add half a dozen or 
more of sour apples. Boil all together, and strain the juice 
through a flannel bag. To one quart of juice add one pint 
of sugar. Boil rapidly until it drops short from the spoon. 
Have the glasses hot, and fill. Xice. 

Mrs. W. C. Sadler. 

GRAPE JELLY. 

Take ripe grapes, pick from the stem, pulp them, and 
cover the pulps with water. Boil for a few minutes, strain 
the juice through a flannel bag. To each pint of juice, 
add one of granulated sugar. Boil until it drops short 
from the spoon. Put into hot jelly-glasses, and when cool 
tie or seal. Using only the pulps makes fairer jelly than 
if the skins also are used. Mrs. Mary Worick. 

GREEN GRAPE JELLY. 

Make just the same as the ripe grape jelly, only do not 
attempt to pulp them. 

CRAB-APPLE JELLY 

^Vash and put into a kettle. Cover with water, and boil 
until tender. Strain through a colander, then through a 



216 The New Kentucky Home Cook Book. 

jelly-bag, allowing a pint of sugar to each pint of juice. 
Boil rapidly for fifteen minutes, or to be sure when done 
try a little in a saucer. Put into hot glasses. Then, if fruit 
is scarce, rub the remaining apples through a sieve, add a 
pint of sugar to each pint of pulp, cook until thick, stirring 
watchfully to prevent sticking. Flavor with cinnamon or 
lemon. Mrs. W. C. S. 

APPLE JELLY. 

Take juice of apples one quart ; boil for ten minutes. Add 
one-half pound of sugar; boil for eight minutes. Add the 
juice of two small lemons. Mrs. G. W. Blatterman. 

HOW TO SERVE ORANGES. 

Select nice Florida oranges, cut a hole in the top large 
enough to insert a tea-spoon, sprinkle in sugar and press the 
spoon down to receive the juice. This is a very pleasant 
way to eat an orange. 




PASTRY. 



SUGGESTIONS ON PASTRY. 

Good flour and good butter are essential to good pastry. 
Use very cold water, and roll the crust from you. A quick 
oven is necessary for all kinds of pies. Butter or lard for 
pies must be sweet, fresh, and solid. When freshly made 
butter cannot be had, wash Avell, kneading while under cold 
water, changing two or three times. 

PIE-CRUST GLAZE. 

To prevent the juice soaking through into the crust and 
making it soggy, wet the crust with the white of an egg well 
beaten just before putting in the pie-mixture. If the top 
crust of the pie is wet with the egg it gives it a beautiful 
brown. 

PIE-CRUST. 

A light pie-crust may be made by rubbing together one 
pound of flour, two ounces of butter worked into a cream, 
one tea-spoonful of soda dissolved with water, and half a 
tea-spoonful of tartaric acid. Pour it over the ingredients, 
quickly adding a sufficiency of water to make it the proper 
stiffness for pie-crust. This is still better when a well-beaten 
egg is added to the flour, etc., before the water is put in. 

PIE-CRUST. 

Take one quart of flour, about half a pound of sweet lard, 
and a pinch of salt ; cut the lard through the flour with a 
knife; mix with the cold water, using as little water as pos- 
sible. The stiffer it is the better the pastry will be. Roll 

(217) 



218 The New Kentucky Home Cook Booh. 



it and put it into j>ans that have had a little flour dusted 
over them. This quantity will make two covered pies or 
four without covers. 

PIE-PASTE OF LARD AND BUTTER. 

Take a tea-cupful and a half of butter, one tea-cupful of 
lard, four tea-cupfuls of flour, half a tea-spoonful of salt, 
and sufficient ice-water to bind it together. Break the lard 
into little bits over the flour, over which the salt has been 
sprinkled, with the left-hand; pour in the ice-water slowly 
until all the flour is taken up, mixing all tightly together 
with the right-hand, but do not knead it ; roll it into a large 
sheet, and spread with one-third of the butter; and repeat 
this process until all of the butter is used. 

PUFF PASTE. 

Take four cupfuls of flour, one cupful and a fourth of 
butter, the yelks of two eggs, half a tea-spoonful of salt, one 
tea-spoonful of sugar, and a tumbler nearly full of ice- water. 
Sprinkle the salt and sugar over the flour; beat the yelks 
of the eggs, and stir into them five tea-spoonfuls of ice- water ; 
pour this slowly into the center of the flour with the left- 
hand, stirring it round and round with the tips of the fingers 
of the right-hand until well mixed ; continue to work until 
smooth ; now roll it into a large sheet. Mash the butter in 
ice-water, as for cake, to extract the salt ; care must be taken 
not to allow the butter to become too soft, as this would ruin 
the paste. Divide it into three equal parts, spread one part 
evenly over half of the crust, turn the other half over 
it, then fold again from right to left; roll this out in the 
same way as at first, spreading on it the second portion of 
butter; fold and roll again; repeat this process the third 
^time, using the third portion of butter. Roll in a different 
direction each time. After the butter is mixed through, it 
may be rolled out two or three times more. In order to 



The New Kentucky Home Cook Booh. 



219 



turn the paste, roll it over and over loosely on the rolling- 
pin, when it can be unrolled in the direction wanted. This 
is better than turning with the hands, as it should be handled 
as little as possible. The paste is very much improved, after 
rolling it the last time, by putting it into a covered dish and 
placing it on the ice to become thoroughly chilled. In this 
condition it is to be rolled out for immediate use. By plac- 
ing it on ice it may be made one day for the next. 

Mrs. C. E. Tabb. 
MINCE-MEAT FOR PIES. 
Take six pounds of beef boiled until well done and then 
minced, three pounds of suet chopped fine, six pounds of 
white sugar, one peck of apples chopped, three pounds of 
seeded raisins, one pound of currants, half a pound of sliced 
citron, two nutmegs grated, half a tea-cupful of ground cin- 
namon, three table-spoonfuls each of mace and cloves, and 
two gallons of sweet cider. Add one table-spoonful of salt 
to the beef-liquor, and pour over the mixture. This quan- 
tity will make five gallons. Mrs. C. E. Tabb. 

MINCE-MEAT. 

Boil five pounds of fresh tongue in salt-water until tender ; 
weigh it, and chop it fine; and to every pound of tongue 
add one pound of suet, one pound of raisins, one pound of 
currants, half a pound of citron, one pound of chopped ap- 
ples, one pound of sugar, and then a little cinnamon, cloves, 
and allspice. After being packed down tightly in an earthen 
jar, a pint of brandy must be added. When pies are made, 
to every five pounds of meat add three pints of cider and the 
juice and chopped rind of two lemons. Mrs. Ficklin. 

MOCK MINCE-PIE. 

Take one egg, one-half cupful of sugar, one-half cupful 
of vinegar, one cupful of chopped raisins, one-half cupful 
of currants, two tea-spoonfuls of ground cinnamon, one tea- 



220 



The New Kentucky Home Cook Book. 



spoonful of ground cloves, one nutmeg, two-thirds of a cup- 
ful of water, one cupful of molasses, and four soda crackers 
. rolled fine. If not moist enough, add the juice of any kind 
of fruit, a little brandy or wine. 

Mrs. Julia Chexoweth. 

LEMON BUTTER FOR TARTS. 

Take one pound of pulverized white sugar, the whites of 
six eggs and the yelks of two, the juice of three lemons and 
the grated rind of one ; cook fifteen or twenty minutes over 
a slow fire. Mrs. Lucie Keith. 

LEMON CREAM PIE. 

Take one tea-cupful of powdered sugar, one table-spoonful 
of butter, one egg, the juice and grated rind of one lemon, 
one tea-cupful of boiling water, and one table-spoonful of 
corn starch dissolved in cold water ; stir the corn starch into 
the boiling water, cream the butter and sugar, and pour over 
them the hot mixture. When quite cold, add the lemon 
and the beaten egg. Take the inner rind off the lemon and 
mince very small. Bake without a top crust. 

LEMON PIE. 

Take eight eggs (reserve the whites of four), one cupful 
of sugar, one cupful of water, two lemons, and one heaping 
table-spoonful of flour. Beat the four whole eggs and the 
four yelks together very light, add the cupful of sugar and 
the flour, scrape the inside of the lemon into the cupful of 
water, mix, and strain into the eggs, etc., and beat very 
light. Cook the mixture in a very thick tin or kettle, stir- 
ring all the time, as it scorches easily ; let it get very cold ; 
then bake two crusts, and let them get cool also to prevent 
them from being heavy, and put your mixture into the crust; 
make a meringue of the four whites you reserved ; set in the 
oven and brown slightly. This makes two pies. Good. 

Mrs. Hugh Bierbower. 



Tlie New Kentucky Home Cook Book. 



221 



LEMON PIE. 

Take the juice of three lemons, one tea-cupful of water, 
one heaping table-spoonful of butter, one tea-cupful of sugar, 
and three well-beaten eggs ; put all on the fire, and thicken 
with a table-spoonful of corn starch, or flour will do. This 
makes two pies. Cheap and good. Mrs. Wadsworth. 

CUSTARD PIE. 

Have four eggs beaten separately, then stirred lightly to- 
gether; take a little over half a tea-cupful of white sugar, 
two pints of sweet milk or cream ; set the milk in a pan of 
water, and let it get nearly boiling hot ; stir in the sugar, 
and pour a little at a time over the eggs. Flavor with nut- 
meg and a few drops of essence of lemon or vanilla. Bake 
in rich pastry without cover. This quantity will make two 
pies. Annie Daugherty. 

GOLDEN PIE. 

Take one lemon, grate the peel and squeeze the pulp and 
juice into a bowl (be sure to remove every seed), to which 
add one tea-cupful of sugar, one tea-cupful of new milk, one 
table-spoonful of corn starch, and the well-beaten yelks of . 
four eggs. Pour this mixture into a nice paste, and bake 
slowly. Beat the whites of three eggs and half a cupful of 
powdered sugar together until light, and when the pie is 
just done, pour it over the top evenly, and return it to the 
oven to stiffen, but not to brown. 

SILVER PIE. 

Peel and grate one large white potato, add the juice and 
grated rind of one lemon, the beaten white of one egg, one 
tea-cupful of white sugar and one of cold water. Bake in 
a nice paste. Beat the whites of three eggs stiff, add half a 
cupful of sugar, and flavor with lemon; spread it on the pie, 
and brown very lightly. To be eaten fresh. 



222 The New Kentucky Home Cook Boot 



ORANGE PIE. 

Line a pie-dish with rich pastry, then lay in some sliced 
oranges and apples ; sprinkle over these plenty of white su- 
gar, with some melted batter; place more oranges and ap- 
ples, until the pan is full. Grate a little nutmeg over the 
top. Cover the pie with paste, and hake it slowly until 
done. Sprinkle powdered sugar over it before serving. 

JELLY PIES. 

Take three well-beaten eggs, three table-spoonfuls of jelly, 
one tea-cupful of butter, and half a cupful of sugar; beat 
all together, and bake in pastry. Mrs. A. Wadsworth. 

JELLY PUDDING. 

Take four eggs beaten separately, two cupfuls of white 
sugar, one cupful of butter, one cupful of sweet cream, one 
cupful of jelly, and two table-spoonfuls of vanilla ; stir the 
yelks of the eggs and sugar together, cream the butter, add 
the cream, then the jelly, and last the whites of the eggs and 
vanilla. Delicious. Mrs. Phcebe Wood. 

JELLY PUDDING. 

Take one pint of sugar, pour over it a tea-cupful of hot 
water, and let it dissolve; cream a lump of butter the size 
of an egg, and add to it one table-spoonful of flour; add 
this to the sugar and water. Beat well the yelks of six eggs, 
and put them into a tea-cupful of cream or new milk ; add 
this to the mixture, and pour it on pastry, and bake; then 
place the jelly on top, with a meringue made as follows: 
One table-spoonful of icing sugar to the white of one egg; 
flavor with nutmeg or lemon. This makes three pies. 

Mrs. James C. Morris. 

TRANSPARENT PUDDING. 

For three puddings, take five eggs beaten separately, two 
cupfuls of sugar, and one cupful of butter. 

Mrs. Fannie Berry. 



The New Kentucky Home Cook Book. 223 



TRANSPARENT PUDDING. 

Beat eight eggs very light, and take one-half pound of 
sugar, one-half pound of butter, one nutmeg grated, and the 
rind of one lemon grated; put the mixture into a pan .on 
the fire, and stir it until it thickens, then have your pastry 
ready, and bake. Mrs. Formon Brodrick. 

TRANSPARENT PIE. 

Take four eggs, two cupfuls of sugar, one cupful of cream, 
and one tea-spoonful of flour ; make a meringue and brown 
slightly. This makes four pies. 

Mrs. Hugh Bierbower. 
TRANSPARENT PIES. 

Take four eggs (the whites and yelks beaten together), 
one cupful of butter, two cupfuls of sugar, two table-spoon- 
fuls of cream, and half a cupful of flour. For lemon pies 
use the juice of three lemons and the grated rind of one. 

Mrs. Carrie McAtee. 

TRANSPARENT PIE. 

Take the yelks of five eggs, one tea-cupful of butter, and 
one tea-cupful of sugar ; mix jelly or preserves with this, 
and flavor with vanilla. Mrs. Adxa Wadsworth. 

LEMON PIE. 

Take three eggs, two cupfuls of sugar, one table-spoonful 
of butter, the juice of two lemons and the grated rind of 
one, and one pint of boiling water. Bake in puff paste. 

Mrs. Dr. Phister. 

CHESS CAKE. 

Take the yelks of four eggs and one cupful of white sugar 
beaten very light, a lump of butter the size of an egg, and 
one nutmeg grated ; make a rich paste, and bake it in small 
pans ; slice citron, and put two or three pieces in the bot- 
tom of each pan; then put in the batter, and bake in a 
quick oven. Mrs. Alice C. Bascom. 



224 



Tfie New Kentucky Home Cook Booh. 



COCOA-NUT PUDDING. 

Take one coffee-cupful of grated cocoa-nut, four eggs 
beaten separately then together, one table-spoonful of but- 
ter, one table-spoonful of flour, one coffee-cupful of sugar, 
and four pints of sweet milk. This makes four puddings. 

Mrs. Fannie Berry. 

COCOA-NUT PUDDING. 

Take one nut grated fine, the whites of six eggs, half a 
pound of butter, and the juice of three lemons strained; 
add the milk of the nut, if not thin enough ; mix well, and 
after the pastry is baked pour in the mixture, and bake for 
a few moments. 

BAKED COCOA-NUT PUDDING. 

Take one nut grated, one pound of sugar, one pound of 
butter, four eggs, and the milk of the nut; flavor with lem- 
on or nutmeg; bake in pastry. 

GREEN APPLE PUDDINGS. 

Steam the apples, and press them through a colander; 
take the yelks of five eggs, half a pound of sugar, and six 
ounces of butter ; beat them well together ; then add apples 
to the taste, season with nutmeg, and bake in pastry. 

Aunt Kitty Lightfoot. 

RICH PUDDING. 

Stir one large table-spoonful of flour into one tea-cupful 
of new milk. Beat together one-quarter of a pound of but- 
ter, the yelks of five eggs, and one-half a cupful of sugar. 
Stir all together, and put into a pan and cook until thick, 
guarding especially against letting it scorch. Line a deep 
pan with puff paste, put strawberry or any similar pre- 
serves an inch deep in the bottom of the pan, pour in the 
mixture and bake. Have the whites of the eggs beaten to 
a stiff froth with one cupful of sugar put on the top after 



The New Kentucky Home Cook Book. 



225 



the pudding is done. Put it into the oven and brown slight- 
ly. Serve hot. Mrs. J. F. Eobinson. 
SLICED APPLE PIE. 

Peel the apples and remove the cores with an apple-corer, 
cut the slices thin and across the apple so that they will be 
round. Have ready a saucer of melted butter and one of 
sugar, dip the slices first in the butter and then in the sugar. 
Have the crust ready in the pans, lay a layer of apples and 
sprinkle cinnamon or grated nutmeg over them, then an- 
other layer of apples, and so on until the pan is full. Bake 
without an upper crust. Delicious. Mrs. C. E. Tabb. 

ROLLY-POLY PUDDING. 

Take one pint of white potatoes which have been boiled 
and mashed through a colander, add to them one tea-cupful 
of butter and two pints of sifted flour. Mix with one-half 
pint of sour milk, into which stir one-half tea-spoonful of 
soda. Roll to a quarter of an inch thickness, spread with 
any kind of preserves, or fruit if preferred, form carefully 
into a roll, tie in a cloth or place in a mold, and boil for two 
hours. To be eaten with sauce. 

CREAM PEACH PIE. 

Pare ripe peaches and halve them. Have the pie-pans 
lined with a good paste, fill with the peaches and strew with 
sugar — one tea-cupful of sugar to each pie — lay the upper 
crust on lightly, putting a little melted butter on the lower 
rim. When the pie is done, lift the upper crust and pour 
in a cream made as follows : One tea-cupful of rich milk, 
putting in a pinch of soda, stir into it one-half tea-spoonful 
of corn starch wet with a little cold milk, and one table- 
spoonful of sugar. Cook for three minutes, remove from 
the fire, and beat into it the frothed whites of two eggs, 
whip all together to a cream, and let it get cold. When 
the pie comes out of the oven, lift the top crust and pour in 
1.-) 



226 The New Kentucky Home Cook Book. 



the mixture, replace the crust, and set aside to cool. Sift 
sugar over the top before serving. Raspberry or other 
fruit pies must be made in the same way 

CREAM PIE. 

Take the yelks of five eggs, one and one-half cupful of 
sugar, one and one-half cupful of cream, one-half cupful of 
butter. Make a meringue of the whites, and brown slightly. 

Mrs. J. E. Kobinson. 

CREAM PIE. 

For one pie, take one egg, one cupful of sugar, one table- 
spoonful of butter, one table-spoonful of flour, one cupful 
of new milk or cream. Flavor to taste. 

BIRMINGHAM PIES. 

Take twelve eggs beaten separately, one pound of sugar, 
three-fourths of a pound of butter, one pound of flour. 
Make a rich pastry and put into deep pie-pans, fill with any 
kind of fruit you prefer— if large fruit, chop fine. Pour 
the above mixture over it, and bake to a light brown. Serve 
with sauce. This will make six pies. 

SPONGE CREAM PIE. 

Make crust for two pies. To three well-beaten eggs add 
one cupful of white sugar; stir well together. Take one 
and one-half cupful of flour and two tea-spoonfuls of baking- 
powder mixed thoroughly together while dry ; then add the 
flour thus prepared to the eggs and sugar; also one-half cup- 
ful of cold water. Stir all together. Lastly, add one ta- 
ble-spoonful of hot water, and bake immediately in deep 
pie-pans. When nearly cold, split and spread the cream 
between. 

Cream: Put one cupful of w r ater and one-half cupful of 
milk into a tin bucket. Set the bucket in a kettle of cold 
water, then heat until the w T ater boils. While it is heating, 



The Neiv Kentucky Home Cook Book. 221 



take one egg well beaten, one-half cupful of white sugar, and 
stir together, then add one table-spoonful of flour or corn 
starch wet with a little cold milk. Pour this mixture into 
the boiling milk and water, stirring until it thickens. Fla- 
vor to taste, when partially cold. 

ORANGE PUDDING. 

Take three cupfuls of flour, a little salt, butter the size of 
an egg, milk enough to form a thin batter. Beat four eggs 
very light, one cupful of sugar, pare two oranges, cut fine, 
removing all of the pulp and seeds. Mix all together in 
the batter. Bake in pastry in deep pans, and serve with 
sauce flavored with orange. Mrs. Sarah McDowell. 

SWEET POTATO PIE. 

Steam or boil the potatoes ; when done, run them through 
a colander. To one pound of potatoes add one-half tea-cup- 
ful of butter, one tea-cupful of white sugar, one table-spoon- 
ful of cinnamon, one tea-spoonful of nutmeg, four eggs, 
whites and yelks beaten separately, juice and rind of one 
lemon, and one tea-cupful of water. Cream the butter and 
sugar, add the yelks, the spice, and the lemon. Beat the 
potatoes in by degrees, and until all is light, then the water, 
and lastly the beaten whites. Use no top crust. 

SWEET POTATO PIE. 

Boil or steam two very large, or four medium-sized, sweet 
potatoes until soft. To one pint of water add one tea-spoon- 
ful of ground cinnamon, one tea-spoonful of grated nutmeg, 
two dozen whole cloves, and let it come to a boiling. Cream 
one and one-half tea-cupful of white sugar, one cupful of 
butter, and one table-spoonful of corn starch together. Stir 
this into the spiced water until it thickens. Line a pie-pan 
or dish with rich pastry, and glaze with the white of an 
egg, then fill with the sweet potatoes that have been skinned 



228 



The New Kentucky Home Cook Book. 



and thinly sliced. Pour in the sirup, put on a top crust, 
and bake three-quarters of an hour in a moderate oven. If 
it browns too rapidly, cover with paper. 

Mrs. Robert Hixer. 

IRISH POTATO PIE. 

Take one pint of mashed potatoes, one pint of sugar, one 
tea-cupful of butter, six eggs beaten separately, the juice of 
one lemon squeezed into the potato while hot, one tea-spoon- 
ful of nutmeg, one tea-spoonful of mace. Cream the butter 
and sugar, add the yelks of the eggs, spice, and potatoes 
gradually, beating until very light, and lastly beat in the 
whites. Bake in open shells of paste. Serve cold. 

Mrs. C. E. Tabb. 

POTATO PUDDING. 

Take three eggs well beaten, two tea-cupfuls of sugar, one- 
half tea-cupful of butter, two large potatoes. Boil the po- 
tatoes and mash through a sieve, then add butter while hot. 
Mix eggs and sugar together until very light. Season with 
nutmeg. Bake in a rich crust. Miss Alice Bascom. 

BEAN PIE. 

Take one pint of white beans, throw in a pinch of soda 
while cooking — it makes them white and tender — run throu <j4\ 
a sieve, add one tea-cupful of sugar, one-half tea-cupful of 
butter, one-half tea-cupful of milk or cream, the yelks of 
three eggs. Stir well together, and bake in a puff' paste. 
Make a meringue of the whites, place on the top, return to 
the oven to brown. Mrs. Lucie Keith. 

BUTTERMILK PIE. 

Take the yelks of four eggs, one tea-cupful of sugar, one- 
half cupful of flour, one-half tea-spoonful of soda, two table- 
spoonfuls of butter, one pint of buttermilk. Flavor with 
nutmeg, lemou, or vanilla. Make a meringue, and brown 



The New Kentucky Some Cook Book. 



229 



slightly. This quantity makes three pies, and they are de- 
licious. Mrs, Dr. Walt.. 
PUMPKIN PIE. 
Take one cupful of butter, two cupfuls of sugar, three 
cupfuls of pumpkin, five eggs, milk enough to make it the 
proper consistency. Flavor with nutmeg. 

Mrs. J. F. Eobixsox. 

PUMPKIN PIE WITHOUT EGGS. 

Pare a small pumpkin, remove the seeds, and steam until 
done. Mash fine and strain through a colander, beat in 
one-quarter of a pound of butter, three pints of rich milk, 
or enough to thin it to the proper consistency, sweeten to 
taste, add two table-spoonfuls of ground cinnamon, one ta- 
ble-spoonful of ginger, and two tea-spoonfuls of salt. This 
receipt may be used for either pumpkin or cashaw. 

Mrs. Thomas Jackson. 

RHUBARB PIE. 

Cut the rhubarb into pieces an inch long, put them in a 
stew-pan with some water. Cook until soft, then add the 
juice of one lemon and a little of the rind, and sugar to 
taste. Let all cook for a few moments, then put into the 
crust, and bake. With or without upper crust. 

Miss Allie Bascom. 

JAM PIES. 

Take one tea-cupful of jam, one tea-cupful of cream, three- 
fourths of a cupful of butter, one cupful of sugar, the yelks 
of five eggs. Make a meringue of the whites, and flavor 
with vanilla. Mrs. Adxa Wadsworth. 

CINNAMON PIE. 

Take one cupful of sugar, one cupful of water, two table- 
spoonfuls of corn starch, one table-spoonful of butter, one 
table-spoonful of cinnamon, the yelks of two eggs. Make a 
meringue of the whites. Mrs. Keith. 



230 



The New Kentucky Home Cook Boole. 



CHOCOLATE PIE. 

To four level table-spoonfuls of chocolate add one and 
one-half pints of boiling water, and let it boil for fifteen 
minutes. Put three table-spoonfuls of corn starch into one- 
half pint of cold milk, and let it soak until dissolved, then 
add one-half tea-spoonful of salt. In the meantime, beat 
the yelks of three eggs, six heaping table-spoonfuls of sugar, 
and one of butter together; then add all the ingredients to- 
gether, stirring rapidly, and let cook well for some time. 
Make the bottom crust, and let it bake, then pour in the 
mixture. Beat the whites to a stiff froth with one-half cup- 
ful of sugar. Let this brown, and all is ready. 

Mrs. George Sulser. 
MOLASSES PIE. 

Take one tea-cupful of molasses, two eggs, two table- 
spoonfuls of vinegar, one table-spoonful of butter. Flavor 
with vanilla. Good. Mrs. Adxa Wadsworth. 

RAISIN PIE. 

Take one cupful of raisins chopped fine, two-thirds of a 
cupful of molasses, one cupful of sugar, one-half cupful of 
vinegar, one cupful of water, three crackers, a small piece 
of butter, and one tea-spoonful of cinnamon. 

Mrs. Julia Chenoweth. 

BOURBON PUDDING. 

Take two and one-half tea-cupfuls of sugar, one tea-cup- 
ful of cream, one tea-cupful of butter, one table-spoonful of 
flour, four eggs beaten well together. Flavor to taste, and 
bake in rich paste. This will make three pies or one deep 
pudding. Very nice. Mrs. J. F. Eobixsox. 

RHUBARB PIE. 

Strip the skin from the rhubarb and cut into pieces an 
inch long. For one pie, use a joint of rhubarb, a heaping 
tea-cupful of sugar, and a little lemon juice or one tea-spoon- 



The New Kentucky Home Cook Book. 



231 



ful of extract of lemon. Stir the sugar, rhubarb, and ex- 
tract well together in a bowl, and let it stand awhile. Line 
a pie-plate with crust, put in the fruit, cut a tea-spoonful of 
butter into small bits, and place over the top, dredge with 
flour, wet the edge with water, put on a top crust and pre« 
well together. Prick holes in the top with a fork, and bake 
about one hour in a slow oven. Can be baked without an 
upper crust, if preferred. Excellent. Mary Cole. 

Turn-overs. 

Take dried peaches or apples, wash and put into a kettle 
with a little water. Cook until the fruit is perfectly soft, 
then put into a bowl and mash very fine ; sweeten to taste ; 
add one tea-spoonful of ground cinnamon, and one tea-spoon- 
ful of ground cloves. Make a rich paste, and roll out as 
for pies, spread the fruit on one half of it about half an inch 
thick, then fold the crust over, making the pie in the shape 
of a half moon, pinch the edges together with the fingers or 
a fork. Have ready a skillet of hot lard, place two pies in 
and fry to a rich brown, then remove these, and put others 
in. A. B. 

APPLE DUMPLINGS IN BATTER. 

Peel and core nice cooking apples, place in a baking-dish, 
and pour over them a batter made as follows : Take one pint 
of sweet milk, two eggs beaten separately, two tea-spoonfuls 
of baking-powder, two table-spoonfuls of melted butter, two 
tea-cupfuls of sifted flour, or enough to make the batter 
the proper consistency. Stir the baking-powder well into 
the flour, beat the yelks lightly, add the milk, then the but- 
ter and flour, and lastly the whites whipped to a stiff froth. 
Pour the batter over the apples, and place in the stove to 
bake, with a pan turned over the dish to prevent the dump- 
lings from browning too fast. Bake about one hour. 

Mrs. Chari.es E. Tabb. 



232 



The New Kentucky Home Cook Book. 



BOILED ROLLS. 

Make a dough as for baking-powder biscuit, roll thin and 
spread on the fruit, and roll as for a jelly-cake roll. Place 
in a cloth or bag, and put into a kettle of boiling water. 
This roll may be made of dried peaches or apples, which 
have been prepared as follows : Put the fruit on with water 
enough to cover them, cook until perfectly soft, mash fine, 
and sweeten to taste. Season with cloves and cinnamon. 
Blackberries, cherries, raisins, and figs make nice rolls, and 
may be baked instead of boiled. Serve with rich sauce. 

BAKED APPLE DUMPLINGS. 

Make a crust as for baking-powder biscuit, peel and core 
the apples, cut the dough into square pieces, and put one 
apple for each dumpling. Put them into a dripping-pan, 
place in the oven for five minutes, then make a sirup with 
water and sugar— one cupful of sugar to a pint of water — • 
and pour into a dripping-pan. Baste with the sirup as you 
would a turkey while they are cooking. When done, eat 
with sweetened cream or rich sauce. These dumplings may 
be boiled. 

FRUIT DUMPLINGS. 

Take two pints of sifted flour, one table-spoonful of lard, 
one tea-spoonful of salt, two tea-spoonfuls of baking-powder, 
one and one-half tea-cupful of sweet milk, oue pound of 
fruit. Stir the baking-powder through the flour, then the 
lard, salt, and fruit, such as dried apples, peaches, figs, etc., 
cut into small pieces. Add the milk last, mix lightly, break 
off pieces of the dough the size of an egg-cup, flour the 
hands well and flatten to about half an inch in thickness, 
throw into boiling water, and boil one hour. Serve with 
cold cream and sugar or warm sauce. These dumplings 
may be baked, if preferred. 

Miss Lou Boxniwel. 



The New Kentucky Home Cook Book. 233 



LEMON DUMPLINGS. 

Take the juice of one lemon and the rind which must be 
chopped fine, mix one-half pound of suet, also chopped fine, 
with one-half pound of bread crumbs, one egg, enough milk 
or water to make a stiff paste. Add the lemon, sweeten to 
taste, divide into five or six equal parts, and boil in separate 
cloths for three-quarters of an hour. Serve with sauce. 

STRAWBERRY SHORT-CAKE. 

Take one quart of sifted flour, one tea-spoonful of salt, 
two tea-spoonfuls of baking-powder, one-quarter of a pound 
of butter and lard, and one-half pint of sweet milk. Roll 
thin, and bake in pie-plates. As soon as taken from the 
oven, they should be split and well buttered while hot. The 
filling : Mash a quart of fresh strawberries with one tea-cup- 
ful of white sugar and one tea-cupful of thick cream. Put 
the buttered side of the short-cake up, on a large plate, cover 
with a layer of the prepared strawberries, then another cake 
buttered side up, until the stack is complete, when the crust 
side should be on top, dotted over with whole strawberries 
and sprinkled thickly with powdered sugar. To be served 
with a glass of rich milk. 

STRAWBERRY SHORT-CAKE. 

To one quart of sifted flour add one heaping tea-spoonful 
of baking-powder, one table-spoonful of white sugar, and a 
little salt. Mix thoroughly while dry. Chop up three ta- 
ble-spoonfuls of butter in the flour thus prepared; to one 
large coffee-cupful of sweet milk add one egg; then put the 
whole together as quickly as possible. Roll into two sheets 
each an inch thick. Bake in a well-greased pan, laying one 
sheet on top of the other. When done, and while yet warm, 
separate them and put between the tw r o crusts a thick layer 
of strawberries well sprinkled wdth powdered sugar. Cut 
like a pie, and eat with sugar and cream. 



234 



The New Kentucky Home Cook Book. 



BOSTON CREAM PUFFS. 

Place one-half pint of water and two-thirds of a cupful of 
butter over the fire. When boiling hot, stir in one and one- 
half cupful of sifted flour, beating until smooth and it leaves 
the sides of the pan. When cool, add five well-beaten eggs. 
Drop on warm greased tins, a table-spoonful in a place, so 
as not to touch each other, brush over with white of an 
egg, and bake ten or fifteen minutes in a quick oven. When 
cold, slice off top, fill with cream, and replace top. 

Cream for Filling Puffs. — Take one pint of milk, 
place one half in a tin pail and set in boiling water. Re- 
serve from the other half two table-spoonfuls to mix with 
the eggs, and into the rest of the cold milk mix one cupful 
of flour until smooth. When the milk is hot, pour in the 
flour and stir until thicker than boiled custard. Beat well 
the two spoonfuls of milk, two eggs, one cupful of white 
sugar, one level tea-spoonful of butter, one tea-spoonful of 
vanilla. Add gradually, and stir until very stiff. Put in 
the puffs when cold. Can also be filled with whipped cream 
with a small spot of jelly in each puff. 

Miss Mamie Turner. 



PUDDINGS AND SAUCES. 



The delicacy of puddings depends upon their being prop- 
erly mixed and cooked. Always beat the eggs separately, 
and add the whites last, being careful that all the ingre- 
dients are sweet and fresh. Suet should be perfectly fresh 
and always dredged with flour to prevent settling at the 
bottom of the pudding. Milk in the slightest degree sour 
or suet kept too long will spoil any pudding. Dried cur- 
rants should always be thoroughly washed, and then dried 
in a napkin. When fruit is used it should be stirred in last. 
Puddings may be either baked, boiled, or steamed. Bat- 
ter puddings require a rather quick oven; bread custards 
and fruit, a moderate oven. Always bake them as soon as 
mixed. Boiled puddings are lighter when boiled in a 
bag, but many use a tin mold with a cloth tied over it. 
The mold should be well greased with lard or butter, and a 
floured cloth tied tightly around it to keep the top firmly 
on . and to prevent the pudding being water-soaked. The 
pudding-bag should be made of firm muslin. Stitch and fell 
the seams, which should be outside when in use, and round 
the corners to give the pudding a good shape. Wring the 
bag out of hot water, and flour the inside well. Pour in 
the pudding, beating thoroughly just before; tie it securely, 
leaving room to swell. Put it into a kettle, with a sufficient 
quantity of boiling water to cover the bag, which must be 
turned several times. Keep it boiling constantly, filling up 
from the boiling tea-kettle when needed. When done, open 
the bag a little to let the steam escape; and serve imme- 

(235) 



236 



The New Kentucky Home Cook Book. 



diately. Several plum puddings may be made at the same 
time; and when wanted for use, take out of the pudding- 
bag, and tie in another floured cloth; then put it into a 
steamer over a kettle of boiling water until thoroughly 
heated, when it is ready for use. These puddings may be 
kept for several months, and are very convenient to have. 
As a general rule, boiled puddings require double the time 
allowed for baked puddings. 

In making sauces, always cream the butter and sugar to- 
gether. Use brown or powdered sugar; brown is preferable. 
In place of wine or brandy, flavor with the juice of grape 
or other fruit, prepared for this purpose in its season, by 
boiling, bottling, and sealing while hot. 

Burnett's extracts are best for flavoring. 

ENGLISH PLUM PUDDING. 

Take one pound of raisins cut and stoned, one pound of 
currants washed, one pound of sugar, one pound of apples 
chopped, half a pound of beef-suet minced, half a pound of 
butter, half a pound of stale bread grated, half a pound of 
flour, eight eggs (whites and yelks beaten separately), half 
a pint of whisky, half a pint of wine, one pint of sweet milk, 
two nutmegs grated, one table-spoonful of cinnamon, and 
one table-spoonful of mace ; cream the butter and sugar to- 
gether, and add a pinch of salt; add half the milk to the 
whites of the eggs, and stir in the flour and bread; now add 
the butter and sugar and the yelks; then put in the suet 
and fruit, then the spices, wine, and whisky, then the rest 
of the milk; if it is not stiff enough, add flour. Boil or 
steam four hours. Mrs. E. L. Jacksox. 

PLUM PUDDING. 

Take two pints of flour, one coffee-cupful of suet chopped 
fine and rubbed with the flour, one pint of sour cream or 
buttermilk, one coffee-cupful of molasses, one tea-spoonful 



The New Kentucky Home Cook Book. 



237 



of soda, one>coffee-cupful of raisins, one coffee-cupful of cur- 
rants, and one coffee-cupful of citron. Beat well, put all into 
a mold or bag (floured), and boil three hours. 

Mrs. A. A. Wadsworth. 
PLUM PUDDING. 
Take one egg, one pint of sweet milk, one tea-spoonful of 
salt, flour enough to make a stiff batter, half a pound of 
beef-suet chopped fine, one pound of raisins seeded, and one 
tea-spoonful of baking-powder stirred into the flour. Tie up 
tightly in a floured cloth, and boil three hours. 

Mrs. J. F. Perrie. 
FRUIT PUDDING. 
Take three eggs, one coffee-cupful of fruit, one cupful of 
butter, one cupful of sugar, as much flour as will make a 
very thick batter, one tea-spoonful of soda, and one cupful 
of sour cream. Boil in a mold or floured bag, leaving 
room to rise ; drop it into boiling water, and boil from one 
and a half to two hours. Serve with sauce. Measure all 
with the same cup. 

PLAIN FRUIT PUDDING. 

Take three coffee-cupfuls of flour, one coffee-cupful of cut 
raisins, quarter of a pound of citron, one coffee-cupful of 
sweet milk, one coffee-cupful of beef-suet chopped very fine, 
one coffee-cupful of molasses, one level tea-spoonful of soda, 
two level tea-spoonfuls of cream of tartar, one heaping table- 
spoonful of cinnamon, and half a nutmeg grated. Stir the 
cream of tartar, cinnamon, and nutmeg in the flour; put 
the soda in the milk ; mix all well together ; put it into a 
greased mold, and steam two hours. Serve hot. (See sauce 
for Plain Fruit Pudding.) Mrs. J. F. Kobinson. 

CURRANT PUDDING. 

Take one coffee-cupful of sweet milk, one coffee-cupful of 
molasses, one pint of currants or raisins, one pint and a half 



238 The New Kentucky Home Cook Book. 



of flour, one even tea-spoonful of soda, two tea-spoonfuls of 
cream of tartar, two tea-spoonfuls of allspice, half a tea- 
spoon-ful of cloves, and one tea-spoonful of cinnamon. Bake 
or boil three-quarters of an hour. Serve with butter or wine 
sauce. 

STEAM PUDDING. 

Take one pint of molasses, one pint of buttermilk, two 
pints of flour, one coffee-cupful of chopped raisins, one cof- 
fee-cupful of suet, one tea-spoonful of cinnamon, one tea- 
spoonful of cloves, one tea-spoonful of allspice, and one 
heaping tea-spoonful of soda sifted in flour. Steam three 
hours in a cake-pan. Serve with sauce. 

Mrs. Lizzie Jackson. 

BATTER PUDDING. 

Take one quart of sweet milk, eight table-spoonfuls of 
sifted flour, one table-spoonful of butter, six eggs, and one 
tea-spoonful of baking-powder. Beat the yelks of the eggs 
very light; take a little milk and stir in the flour until per- 
fectly smooth; then add the yelks, butter, baking-powder, 
and the quart of milk; whip the whites of the eggs, and stir 
through the batter lightly. Bake in a moderate oven one 
hour. Set a pan of water on the top rack to prevent brown- 
ing too rapidly. To be eaten with sweetened cream or 
warm sauce, flavored with a little nutmeg and vanilla. 

Robert Ficklix, sr. 

OLD-FASHIONED BATTER PUDDING. 

Take one pint of buttermilk, one egg, half a cupful of 
sugar, one level pint of sifted flour, one level tea-spoonful 
of soda, and half a tea-spoonful of cream of tartar. Put the 
soda in the milk, and mix the cream of tartar with the flour. 
Bake fifteen or twenty minutes. Serve hot with sauce 
made of cream and sugar flavored with nutmeg. 

Mrs. Davis. 



The New Kentucky Home Cook Booh. 



239 



ECONOMICAL PUDDING. 

Take one coffee-cupful of chopped suet, one coffee-cupful 
of golden sirup, one coffee-cupful of sour milk, two coffee- 
cupfuls of chopped raisins, three coffee-cupfuls of flour, one 
tea-spoonful of soda put into the milk, and two tea-spoonfuls 
of cream of tartar put into the dry flour. Boil three and 
one-half hours. Serve with sauce. 

SUET PUDDING. 

Take one coffee-cupful of suet chopped very fine, one cof- 
fee-cupful of molasses, half a coffee-cupful of sugar, one 
cupful of raisins, one coffee-cupful of currants, one coffee- 
cupful of sliced citron, six figs cut into small pieces, three 
eggs, three and a half coffee-cupfuls of flour (or enough for 
a stiff batter), one table-spoonful of baking-powder, one tea- 
spoonful of cinnamon, one tea-spoonful of mace, and one tea- 
spoonful of cloves. Boil three or four hours. Serve with 
wine sauce. Mrs. T. J. Fisher. 

COCOA-NUT PUDDING. 

Take one quart of milk, half a cocoa-nut grated, four 
eggs, a little salt, and half a tea-cupful of sugar. Put into 
a pudding-dish, and bake in a quick oven about thirty min- 
utes. Serve with sauce. Mrs. Eose Vauden. 

COCOA-NUT CREAM PUDDING. 

Take half a pint of sweet milk, half a tea-cupful of white 
sugar, one-fourth of a cupful of butter, three eggs, and one 
table-spoonful of corn starch. Beat the sugar and eggs to- 
gether, mix the starch with a little cold milk, and add to 
these ingredients ; put it on to boil, and stir constantly to 
keep the milk from burning and the starch from becoming 
lumpy. When the milk comes to a boiling, add the butter 
and a large dinner-plateful of grated cocoa-nut. Bake as 
custard pudding. Mrs. Julia Ciienoweth. 



240 The Neiv Kentucky Home Cook Booh 



COCOA-NUT PUDDING. 

Take the whites of eight eggs, half a pound of butter aud 
half a pound of sugar creamed together, one cocoa-nut grated 
and the milk of the nut, and one coffee-cupful of sweet milk. 
Mix well, put into a pudding-dish, and bake half an hour. 
Serve with sauce. Mrs. A. A. AYadsworth. 

CHANCELLOR'S PUDDING. 

Take one loaf of baker's bread soaked in cold milk, seven 
eggs (whites and yelks beaten separately), half a pound of 
raisins, quarter of a pound of Zante currants, one piece of 
citron sliced thin, two nutmegs, and two table-spoonfuls of 
flour; sweeten to taste. Put into a mold, and steam two 
hours. Serve with hot sauce. Mrs. Julia Chenoweth. 

APPLE PUDDING. 

Mash fine a pint of well-stewed apples; stir into this while 
hot half a pint of fresh butter, one pint of sugar, and six 
well-beaten eggs; flavor with a table-spoonful of cinnamon 
or extract of lemon. Bake in a pudding-dish half an hour. 
Serve with lemon sauce. Splendid. Mrs. C. S. Leach. 

BAKED APPLE PUDDING. 

Pare and core four large apples; boil them tender, with 
a rind of lemon and a little water, so that when done noth- 
ing may remain but the juice; mash fine, and add the 
crumb of a small roll, four ounces of butter, the yelks of 
five eggs, the juice of half a lemon, and one coffee-cupful 
of sugar; beat all together, and put into a baking-dish. 
Bake half an hour; then whip the remaining whites to a 
froth, and throw it around the edge of the dish ; return it 
to the oven until brown; sprinkle white sugar on when 
cold. This is sometimes baked in pastry as apple pies, with 
only one crust. As a pudding, serve with cream sauce. 

Mrs. Emily A. Johns. 



The New Kentucky Home Cook Book. 



241 



ANOTHER APPLE PUDDING. 

Take one pint of sugar, one pint of apples, one tea-cupful 
of butter, the yelks of five eggs, and a little lemon; mix all 
well together, and bake thirty minutes. Make a meringue 
of the whites and five table-spoonfuls of sugar; when done, 
pour over the pudding, and return to the oven until a light 
brown. Serve with sauce. Mrs. Cosby. 

BREAD, OR QUEEN, PUDDING. 

Take one pint and a half of bread crumbs, three pints of 
sweet milk, the yelks of six eggs, one pint and a half of 
brown sugar; season with lemon; mix into it chopped ap- 
ples or preserves, and raisins if desired. Bake half an hour 
in a pudding-dish. Meringue made of the whites of the eggs 
poured over it, and browned. Serve with wine sauce. 

Mrs. J. M. Nuckols. 

COCOA-NUT BREAD PUDDING. 

Take one quart of milk, one pint of bread crumbs, one 
table-spoonful of butter, one tea-cupful of sugar, the yelks 
of four eggs, and one tea-cupful of cocoa-nut grated ; cream 
the butter and sugar together ; add the eggs, crumbs, and 
milk ; mix the cocoa-nut in thoroughly. Bake as common 
bread pudding thirty minutes. When done, beat the whites 
of the eggs to a stiff froth ; mix with it one tea-cupful of 
white sugar and the juice of one lemon; spread this on top 
like meringue. Bake a few minutes. Serve with sauce. 

Mrs. Horace January. 

GINGER-CAKE PUDDING. 

Take six eggs, one pint of molasses, one pint of sugar, and 
one pint of butter, beaten together; add two table-spoonfuls 
of ginger, two table-spoonfuls of cinnamon, two table-spoon- 
fuls of allspice, half a pint of sour cream, one tea-spoonful 
of soda, and one pint of flour; put fruit in, if desired. Bake 
in a pan. Serve with sauce. Mrs. J. M. Nuckols. 

16 



242 



The New Kentucky Home Cook Book. 



RICE PUDDING. 

Take one quart of milk, one coffee-cupful of raisins cut 
in halves, two-thirds of a coffee-cupful of rice washed and 
picked. Put the rice into a stew-pan, cover it with water, 
and place it on the back of the stove until it becomes soft; 
then add the milk and raisins, one coffee-cupful of sugar, 
two eggs beaten separately, a piece of butter the size of an 
egg, and a little salt. Serve with sauce. 

Mrs. James Wilsox. 

BAKED RICE PUDDING WITHOUT EGGS. 

Butter well a tin pan ; pour into it half a gallon of fresh 
milk, one coffee-cupful of jDicked rice, a small pinch of salt, 
one tea-cupful of granulated sugar (or sweeten to taste), one 
coffee-cupful of raisins (one-half of them cut in two), grated 
nutmeg; stir them well together. As it will need watching, 
put it on the top of the stove, and let it boil, stirring occa- 
sionally to prevent the rice settling at the bottom. When 
the rice is nearly done, put the pan in the oven; continue 
to stir the top in as it browns a little. If you find the milk 
boils away too much, have an extra pint heated to replenish. 

Miss Julia Porter. 

CHOCOLATE PUDDING. 

Take three ounces of chocolate, one quart of milk, one 
coffee-cupful of sugar, one table-spoonful of butter, the yelks 
of six eggs, and three crackers or about two tea^oon fills 
of corn starch; beat the yelks, and mix all together, and 
cook on top of the stove. When cold, beat the whites of 
the eggs into a meringue, and put on top. Serve with or 
without cream. Mrs. E. L. Jackson. 

CHOCOLATE PUDDING, 

Dissolve a coffee-cupful of chocolate in one quart of new 
milk (set it on the back of the stove until the chocolate is 
thoroughly dissolved) ; then let it come to a boiling; stir in 



The Nav Kentucky Home Cook Book. 



243 



the yelks of four eggs, one coffee-cupful of sugar, and three 
table-spoonfuls of corn starch previously dissolved in a little 
milk. After it boils well, pour it into a pan, and bake until 
thick. When cold, put on the meringue, made of the whites 
of the eggs and one coffee-cupful of sugar. Bake a light 
brown. Serve cold with rich cream. 

Miss Emma Griffith. 
GINGER PUDDING. 
Take one coffee-cupful of molasses, one tea-spoonful of 
soda (put into the molasses), half a coffee-cupful of sugar 
and half a coffee-cupful of butter (creamed together), half 
a coffee-cupful of sour cream, one table-spoonful of ginger, 
two eggs, and three coffee-cupfuls of flour; add the molasses 
to the sugar and butter, next the cream, then the ginger 
and flour. Bake thirty minutes. Serve with sauce. 

Miss Kate James. 
MUNCIE PUDDING. 
Take an equal quantity of apples chopped fine and bread 
crumbs; put a layer of each into a baking-dish; sprinkle 
with spices, preserves, or raisins, lumps of butter and sugar. 
Bake slowly one hour. Serve with sauce. 

Mrs. Nannie B. Green. 

TWO-EGG PUDDING. 

Take two eggs, two coffee-cupfuls of sugar, one cupful and 
a half of butter, one cupful of milk, three cupfuls of flour, 
and two tea-spoonfuls of baking-powder. Bake in a drip- 
ping-pan. When cold, cut into four slices, and spread be- 
tween each layer stewed apples or any fruit. Serve with 
sauce . Mrs. Julia Chenoweth. 

BLACKBERRY PUDDING. 

Take three-fourths of a coffee-cupful of butter creamed, 
one coffee-cupful of sugar, half a coffee-cupful of flour, one 
coffee-cupful of blackberry jam, three well-beaten eggs, three 



244 



The New Kentucky Home Cook Book. 



table-spoonfuls of sour cream, one tea-spoonful of soda, and 
one tea-spoonful of nutmeg or cinnamon. Bake slowly. 
Serve with sauce. Mrs. Lee Hathaway. 

WOODFORD PUDDING. 

Take three eggs, one coffee-cupful of sugar, half a coffee- 
cupful of butter, half a coffee-cupful of flour, one cupful 
of preserves, three table-spoonfuls of buttermilk, and one 
level tea-spoonful of soda; mix the sugar and butter togeth- 
er. Serve with sauce. (See sauce for Plum Pudding.) 

Mrs. J. B. Huston. 

DELMONICO PUDDING. 

Take one quart of new milk, let it come to a boiling, then 
stir in the yelks of three eggs, one coffee-cupful of sugar, 
and three table-spoonfuls of corn starch previously dissolved 
in a little milk. After it boils well, pour it into a pan, and 
bake until thick. When cold, put on the meringue (made 
of the whites of three eggs and one cupful of sugar). Bake 
light brown. Serve cold with rich cream. 

Miss Emma Griffith. 

ISLAND PUDDING. 

Take one quart of new milk, the yelks of four eggs, and 

one level tea-cupful of sugar; flavor with vanilla or lemon; 

beat the yelks thoroughly, and stir in the milk. Bake in a 

pudding-dish. Beat the whites of the eggs to a stiff froth; 

mix with jelly, and lay this over the top of the custard 

when cold. Serve with sweet cream. 

Mrs. Jennie Atwood. 

COUSIN SARAH'S PUDDING. 

Take two and a half tumblerfuls of flour, butter the size 
of an egg, one tea-cupful of sugar, one coffee-cupful of milk, 
two eggs well beaten, and two tea -spoonfuls of baking- 
powder mixed through the flour. Bake half an hour in a 
quick oven. Serve with sauce. 



The New Kentucky Home Cook Book. 245 



SWITZERLAND PUDDING. 

Make a thin batter of five eggs, erne quart of milk, and 
flour. Pare and core enough good cooking apples to cover 
the bottom of a pan; fill the holes with sugar; grease the 
pan, lay the apples in, and pour the batter over them. Bake 
one hour and a half. Serve with wine sauce. 

Mrs. Jennie Atwood. 
ORANGE PUDDING. 

Peel and seed four oranges, and cut them into small 
pieces ; add one coffee-cupful of sugar, and let it stand awhile 
to make sirup. Into one quart of nearly boiling milk stir 
two table-spoonfuls of corn starch mixed with a little milk 
ancl the yelks of three eggs; when cool, mix with the or- 
ange. Make a meringue of the whites of the eggs and half 
a coffee-cupful of sugar for the top. Return to the oven to 
brown. Serve with sauce. 

SWEET POTATO PUDDING. 

Take one pint of mashed sweet potatoes, half a pint of 
butter with the salt washed out, six eggs, one coffee-cupful 
of cream, half a pint of sugar, one tea-spoonful of nutmeg, 
ginger, and two tea-spoonfuls of cinnamon ; cream the but- 
ter and sugar together ; beat the eggs well, and add to the 
potatoes ; then add the sugar and cream and other ingre- 
dients. Bake fifteen minutes. Serve with sauce. 

NICE PUDDING. 

Boil one quart of new milk; mix two heaping table- 
spoonfuls of corn starch with the yelks of four eggs, and 
one cupful of sugar; beat well. When the milk comes to a 
boiling, pour it over the eggs and sugar, beating all the 
while. Beat the whites of the eggs lightly, add half a cup- 
ful of sugar, and spread over the pudding when done; put 
into the oven until a light brown. Serve with cream sauce. 

Mrs. James Rogers. 



246 The New Kentucky Home Cook Book. 



CHARLOTTE PUDDING. 

Take three dozen fresh sponge-cakes, sliced into halves, 
and dipped in melted butter ; put into a pan, with alternate 
layers of fruit; make a meringue of one pound of sugar and 
the whites of seven eggs, and put over the top ; add a little 
water, and let the pudding get hot. Bake in a flat dish. 
Serve with sauce. Mrs. Annie Lee. 

MARMALADE PUDDING. 

Take half a pound each of suet, bread crumbs, and pow- 
dered sugar, and one pound of marmalade; mix well with 
four eggs, and boil four hours in a floured cloth. Serve 
with rich sauce. Mrs. Saleie Cox ; 

JEFF DAVIS PUDDING. 

Take three eggs beaten separately, two coffee-cupfuls of 
sugar and one coffee-cupful of butter creamed together, one 
coffee-cupful of cream, two table-spoonfuls of flour, and the 
juice of one lemon; mix well, and bake thirty minutes. 
Serve with sauce. Mrs. Howard McCreary. 

POPOVER PUDDING. 

Take one egg, one table-spoonful of flour, one small cup- 
ful of sweet milk, and one pinch of salt; beat the eggs thor- 
oughly, then mix the flour and egg together to a smooth 
paste ; stir in the milk ; have tea-cups well greased, and fill 
them half full. Bake fifteen minutes in a quick oven. 
Serve as soon as done with rich sauce. This will make four 
cups. Mrs. Maria Bull. 

TAPIOCA PUDDING. 

Take one coffee-cupful of tapioca, wash it, cover it with 
half a pint of cold water, and let it stand all night. Add 
one coffee-cupful of boiling water, oue cupful of wine, the 
juice of three lemons, and the grated peel of two (be careful 
not to grate too deep, as the white and seed are bitter), two 



The New Kentucky Home Cook Book. 



247 



sticks of cinnamon broken into four table-spoonfuls of cold 
water. Let it come to a boiling; pour this cinnamon-water 
into the tapioca, sweeten it with one coffee-cupful of sugar, 
put it on the stove, and cook until thick, stirring all the 
time. Pour it into a pudding-dish, and put it in the oven 
to brown. When cold, serve with cream. 

Mrs. A. A. Wadsworth. 

POOR MAN'S PUDDING. 

Take four eggs, four table-spoonfuls of flour, one quart 
of new milk, one level tea-spoonful of cream of tartar, and 
half a tea-spoonful of soda. Beat the eggs separately, mix all 
well together, and bake thirty minutes. Serve with sauce. 

MOLASSES PUDDING. 

Take one tea-cupful of sugar, one tea-cupful of butter, 
two tea-cupfuls of molasses, two tea-cupfuls of flour, four 
eggs, one table-spoonful of ginger, one tea-spoonful of soda 
dissolved in three table-spoonfuls of buttermilk. Bake for 
twenty minutes. Serve with sauce. Mrs. Buffington. 

CREAM PUFFS. 
Boil one pint of milk, one-half pound of butter, three- 
fourths of a pound of flour. Beat smooth, and when cool add 
ten well-beaten eggs. Drop into tins, and bake in a quick 
oven ; when done, open top and fill with custard cooked very 
thick. 

STRAWBERRY CAKE PUDDING. 

To the yelks of three eggs beaten add one tea-cupful of 
white sugar, one-half cupful of butter, one-half cupful of 
sweet milk, two tea-cupfuls of flour with one tea-spoonful of 
baking-powder well mixed through it. Bake in jelly-cake- 
pans. When cold, and just before serving, place in layers, 
covering each with strawberries which have previously been 
sugared. It may be eaten with or without rich cream or 
sauce. This cake is delicious with any kind of fresh fruit, 



248 



The New Kentucky Home Cook Book. 



or with canned peaches, pears, or apricots chopped fine. 
Raspberries should be crushed and sugared before using. 
Heat the juice of canned fruit, thicken Avith a tea-spoonful 
of corn starch, boil up once, and serve with the cake. 

Mrs. Charles E. Tabb. 
CHARLOTTE PUDDING. 
Take one quart of milk, three table-spoonfuls of corn 
starch, one dozen lady-fingers, eggs, and sugar. Put half 
the milk on to scald, mix the rest with the corn starch, the 
yelks of four eggs, two table-spoonfuls of sugar — more if 
you wish it very sweet. Add this to the boiling milk, stir 
constantly. Cook until it is thick. Have a baking-dish 
ready with lady-fingers around the sides and on the bottom, 
pour sherry wine over the cake until it is saturated. When 
the custard is cold, pour into the dish. Make a meringue of 
the whites of the eggs, put over the top, and then brown. 
If wine is not liked, use vanilla to flavor the custard with. 

Mrs. J. H. Tate. 

SAUCE FOR PUDDING. 

Take one-half coffee-cupful of butter, two coffee-cupfuls 
of sugar; mix well together; one-half tea-cupful of sweet 
cream, one heaping tea-spoonful of Royal baking-powder. 
Beat until, light and white. Flavor with one tea-spoonful 
of vanilla. Excellent, Mrs. L. C. Dimmitt. 

SAUCE FOR PLAIN FRUIT PUDDING. 

Boil together one pint of sugar, one-half pint of butter, 
one-half pint of water, and pour very slowly boiling hot over 
the yelks of two eggs which have been thoroughly beaten. 
Stir well, and flavor with one tea-spoonful of vanilla. 

Mrs. J. F. Eobinsox. 

SAUCE FOR PLUM PUDDING. 

Take one-half pound of butter, one pint of sugar, one nut- 
meg, one egg, all well beaten together, one-half pint of pre- 



The New Kentucky Home Cook Book. 



249 



pared arrowroot. Stir in cool just before serving. Flavor 
with one tea-spoonful of vanilla. Mrs. J. F.-Perrie. 

WINE SAUCE FOR PLUM PUDDING. 

Take one coffee-cupful of butter, two coffee-cupfuls of su- 
gar creamed together, one coffee-cupful of wine added slow- 
ly. Set the bowl in hot water for three-quarters of an hour, 
and do not stir or pour out until ready to serve. 

Mrs. J. B. Huston. 
COLD SAUCE FOR PUDDINGS. 
Take one coffee-cupful of butter, two coffee-cupfuls of su- 
gar, the white of one egg not beaten. Beat all together 
thoroughly. Add nutmeg and wine, if desired. 

SAUCE FOR CAKE. 

Take one tea-cupful of sugar, one-half tea-cupful of but- 
ter, one egg beaten separately (add the white last), then 
pour on the whole one pint of boiling water. It will then 
be ready for use. 

WINE SAUCE. 

Take one and one-half cupful of butter, one and one-half 
cupful of jelly, two-thirds of a cupful of port wine, one tea- 
spoonful of allspice, two table-spoonfuls of sugar. Stir un- 
til thick. Mrs. Sallie Thomas. 
WHISKY SAUCE. 
Take- one cupful of sugar, one-half cupful of butter, one 
egg beaten separately, one wine-glassful of hot water, one 
wine-glassful of whisky: 

SAUCE FOR PUDDINGS. 
Take one coffee-cupful sugar, one coffee-cupful of butter, 
one egg ; beat sugar and butter well together, then beat the 
egg. Put on the stove and stir until it melts, but do not 
let it boil; or pour enough hot water in to thin a little. 

Mrs. George T. Hunter. 



250 



The New Kentucky Home Cook Book. 



PLAIN SAUCE FOR PUDDINGS. 



Take one coffee-cupful of butter and two coffee-cupfuls 
of sugar beaten together to a cream, add the yelk of one 
egg and one table-spoonful of flour. Beat until very light. 
Flavor with one tea-spoonful of vanilla. Just before serv- 
ing, add one pint of boiling water or wine. 



Mrs. A. A. Wadsworth. 




CREAMS, CUSTARDS, ETC. 



For creams and custards, eggs should be thoroughly 
beaten, the whites and yelks separately. When gelatine is 
used for creams it should always be soaked at least one hour 
in a little cold water or milk; it can then be dissolved by 
placing over hot water. Baked custards should be put into 
a moderately hot oven — if too hot, the custard will in part 
turn to whey; the delicacy of the custard depends on its 
being baked slowly. For boiled custard, always place the 
vessel that contains the custard in a kettle of boiling water 
(with a scant tea-spoonful of salt in the water, the custard 
will boil quicker) ; and do not let it boil too long, or it will 
curdle. When the milk reaches the boiling point, which is 
shown by a slight foam rising on the top, put in the sugar, 
which cooks it so that the eggs will not curdle when added. 
Or, another convenient way is to gradually add several 
spoonfuls of the boiling milk to the beaten yelks until the 
eggs are heated through, when they may be slowly stirred 
in. Let it remain a few minutes, stirring constantly until 
it thickens a little; then either set the vessel immediately in 
cold water, or turn into a cold dish, as it will curdle if al- 
lowed to remain in a hot vessel. Add flavoring extracts 
after removing from the stove. In making Charlotte-Busse, 
it is necessary to have very thick cream, so that it will whip 
to a stiff froth. It is impossible to make good Charlotte-JRusse 
in damp, moderate weather. Add the stock to the whipped 
cream just before it begins to congeal, very little at a time, 
stirring constantly — if poured in too fast, it will settle at 

(251) 



252 



The New Kentucky Home Cook Boole. 



the bottom and not mix through the cream. Use none but 
the best extracts for flavoring. All gelatine should be soaked 
at least one hour before adding the other ingredients for 
jelly. The yellow part of lemon peel gives a delightful 
flavor to the jelly, but be very careful not to get the white 
part or seeds in, as they are bitter. 

CHOCOLATE CUSTARD, BAKED. 

Take one quart of new milk, six eggs (yelks and whites 
beaten separately), one coffee-cupful of sugar, four heaping 
table-spoonfuls of grated chocolate. Flavor with one tea- 
spoonful of vanilla. Scald milk, stir in the chocolate, and 
simmer for two minutes, or until it is dissolved. Beat up 
the yelks with the sugar, and put into the hot mixture. 
Stir for one minute before seasoning and pouring into the 
cups, which should be set ready in a pan of boiling water. 
They should be but half submerged, that the water may 
not bubble over the tops. Cook slowly for about twenty 
minutes, or until the custards are firm. "When cold, whip 
the whites of the eggs to a meringue, with very little pow- 
dered sugar (most meringues are too sweet), and pile some 
on the top of each cup. Put a piece of red jelly on the 
meringue. 

BOILED CUSTARD. 

Take half a gallon of new milk, the yelks of ten eggs. 
Beat the eggs very light, and stir into the milk. Boil until 
it is thick. Have the whites whipped to a stiff froth, and 
stir in while hot. Flavor with one and one-half tea-spoon- 
ful of vanilla. Boil as directed above. 

Mrs. A. A. Wadsworth. 

BOILED CUSTARD. 

Put one-half gallon of new milk into a bucket and set it 
in a kettle which has a little boiling water in it, as the 
custard is apt to burn if next to the fire. Put a scant tea- 



The New Kentucky Home Cook Book. 



253 



spoonful of salt in the water — it will boil quicker. Add one 
coffee-cupful of white sugar; have the yelks of six eggs 
beaten very light; when the milk is scalding hot, stir in the 
yelks until the custard is thick. Do not let it boil too long, 
or the custard will curdle. Whip the whites to a stiff froth, 
and stir lightly through the custard. Set it away to cool, 
and flavor with one and one-half tea-spoonful of vanilla or 
bitter almond. 

BOILED CHOCOLATE CUSTARD. 
Take one quart of new milk, six eggs (whites and yelks 
beaten separately), one coffee-cupful of sugar, four heaping 
table-spoonfuls of grated chocolate, vanilla to taste — one 
teaspoonful to the pint is a good rule. Scald the milk; stir 
in sugar and chocolate; cook for five minutes, and add the 
yelks. Cook for five minutes longer, or until thick, stirring 
all the time. When nearly cold, beat in the flavoring and 
beat all briskly for a minute before pouring into custard- 
cups. Whip the whites with a little powdered sugar, or, 
what is better, one-half cupful of currant or cranberry jelly, 
and heap upon the custards. 

CHOCOLATE CREAM. 

Take the yelks of six eggs beaten very light, one quart 
of cream or new milk, two bars of sweet chocolate grated. 
Let the chocolate dissolve well in the milk, sweeten with 
one tea-cupful of sugar, put it into a vessel of boiling water, 
and stir well until it becomes thick. Take it off before it 
boils, and set away in cups to cool. 

Mrs. A. A. Wadsworth. 

CHOCOLATE CREAM. 

Take one bar of chocolate, one and one-half pint of cream, 
the yelks of five eggs, one and one-half table-spoonful of good 
moist sugar. Grate the chocolate, and pour the cream over 
it. Let it stand until dissolved, then boil slowly for ten 



254 



The New Kentucky Home Cook Booh. 



minutes. Beat the yelks well with the sugar; mix with the 
cream, and pour into cups. Stand them in a stew-pan of 
boiling water, which must only half submerge them. Sim- 
mer for twenty minutes with the cover of the stew-pan kept 
on. When done, place the cups on ice. 

Mrs. J ut.t\ Chexoweth. 
ITALIAN CREAM. 
Take one quart of cream, half of which mix with one 
ounce of isinglass dissolved gradually without letting it boil 
or simmer; with the remaining half of the cream, put one- 
half pound of sugar, the juice of two lemons, and two wine- 
glassfuls of sherry or Madeira wine. When the cream which 
was mixed with the isinglass is nearly cold, pour the whole 
together and whip until it becomes of the consistency of thin 
batter, then pour into the molds. Serve with whipped cream 
flavored with one tea-spoonful of vanilla. 

Mrs. Saleie Cox. 

TAPIOCA CREAM. 

Take two table-spoonfuls of tapioca soaked overnight, or 
say three hours, in water enough to cover it. Boil this 
with one quart of new milk by placing in a tin bucket set in 
boiling water. Add one tea-cupful of sugar and a little 
salt. Beat the yelks of three eggs thoroughly, and stir 
them into the milk when it has boiled ten minutes. Be- 
move from the fire, and stir rapidly for five minutes. Fla- 
vor with one tea-spoonful of vanilla, pour into a baking-dish, 
beat the whites of the eggs to a stiff froth, and pour over 
the top. Sift sugar over this, and brown. Serve cold, with 
cream. Mrs. Saelie Cox. 

CHOCOLATE BAVARIAN CREAM. 

Boil a vanilla bean and two table-spoonnils of granulated 
sugar in oue pint of rich milk until it is well flavored. 
Take it off of the fire, add one-half box of Cox's gelatine, 



The New Kentucky Home Cook Book. 



255 



which has been soaked for one hour in half a pint of warm 
water. When slightly cooled, add two bars of baker's 
chocolate grated and dissolved in a little water. Stir in 
four well-beaten eggs. When it has become quite cold and 
begins to thicken, stir it a few moments without ceasing un- 
til it is very smooth. Have ready one pint of rich cream 
whipped to a stiff froth, stir it lightly in until well mixed. 
Put into molds, set on ice, or in a cool place. 

CHOCOLATE CREAMS. 

Soak one box of Cox's gelatine in one pint of cold water 
for one hour. Put one quart of rich milk into a tin buck- 
et and set it in a kettle with hot water to boil. Scrape two 
ounces of French chocolate and mix with eight table-spoon- 
fuls of sugar. Wet this with two spoonfuls of the boiling 
milk and rub with the spoon to a smooth paste, then stir 
into the boiling milk. Add the gelatine and the yelks of 
ten eggs well beaten. Stir for three minutes, take off and 
strain. Set in a pan of ice-water and stir for ten minutes, 
then add two tea-spoonfuls of vanilla and put into blanc- 
mange molds. Set on ice for three hours. Serve with su- 
gar and cream. 

CHOCOLATE BLANC-MANGE. 

Grate one coffee-cupful of chocolate, add to it one pint 
of water and one cupful or more of sugar. Let it simmer 
until the chocolate is dissolved; add one quart of milk and 
one box of Cox's gelatine, previously soaked in boiling wa- 
ter. When the milk begins to boil, stir the gelatine into it 
slowly, when dissolved, and let it simmer until it is well 
mixed. Flavor with vanilla, and pour into molds. Serve 
with cream, sweetened and whipped. 

BLANC-MANGE. 

Dissolve one box of Cox's gelatine in enough boiling wa- 
ter to cover it. Add one pint of sugar to three pints of 



256 



The New Kentucky Home Cool: Bool: 



new milk or cream; put it on the fire; when it is hot, pour 
in the gelatine slowly; simmer until it is well mixed and 
thick, then strain it into a pitcher and stir until cold but 
not congealed. Just before it begins to congeal, flavor with 
bitter almond or one tea-spoonful of vanilla. Dip the mold 
in cold water, and pour in the blanc-mange. Serve with 
whipped cream, sweetened. 

BLANC-MANGE. 

Take four table-spoonfuls of corn starch, one quart of 
new milk, the thin rind of four lemons, one-half tea-cupful 
of blanched almonds, one-fourth of a tea-spoonful of salt. 
Mix the corn starch in one tea-cupful of the milk, cut the 
rind of the lemons very thin and put into the remainder of 
the milk with the almonds (previously rubbed smooth in a 
white mortar). Set it on the fire, and when it boils jxmr in 
the cup of milk in which the corn starch has been dissolved, 
stir briskly until it thickens, then turn into molds. Serve 
as other blanc-mange. 

CHOCOLATE GLACE. 

Take one and one-half table-spoonful of Cox's gelatine, 
one-fourth of a cake of baker's chocolate if sweet, if not 
one square, four table-spoonfuls of white sugar, one pint of 
new milk. Boil until well dissolved — say fifteen minutes. 
Put aside to cool. Flavor cream with half a tea-spoonful 
of vanilla, whip and pour over it. 

FRENCH CREAM. 

Soak one-third of a box of Cox's gelatine in one and one- 
quarter pint of milk for one hour, then add one coffee-cup- 
ful of sugar. Let it come to a boiling, stirring constantly. 
Flavor with one-half tea-spoonful of vanilla. When almost 
cold, beat in one egg- — beat ten or fifteen minutes — then add 
the beaten whites of four eggs. Pour into molds, and set in 
a cool place. Serve with whipped cream poured over it. 



The New Kentucky Home Cook Book. 



257 



CHARLOTTE-RUSSE. 

Take one-fourth of a box of Cox's gelatine, one pint of 
new milk, two eggs well beaten. Put all into a saucepan 
on the stove; stir constantly until the gelatine is dissolved; 
do not cook it. Add one and one-half tea-cupful of sugar, 
two tea-spoonfuls of vanilla (if very strong one will be 
enough). Put it away to cool. Have three pints of cream 
whipped. When the mixture is perfectly cold, stir in the 
whipped cream, and pour into a bowl lined with sponge- 
cake. Mrs. Worthington Kobinson 

CHARLOTTE-RUSSE. 

Put half a box of Cox's gelatine in cold water enough to 
cover it. Let it stand at least one hour, then add one pint 
of new milk, the yelk of one egg, two cupfuls of sugar, and 
flavor with one tea-spoonful of vanilla. Put it on the stove, 
stirring constantly until the egg is cooked and it thickens a 
little. Do not let it boil, as it is apt to curdle. Have 
ready three pints of rich cream whipped to a stiff froth. 
Before the mixture is cold enough to congeal, stir in the 
whipped cream, a little at a time, with an egg-whip. If 
poured in fast, it w T ill not mix well. Line a dish with 
sponge-cake, and pour the cream over it. 

Mrs. A. A. Wadsworth. 

MERINGUED APPLES. 

Pare, core, and stew the apples, then line a dish with 
sponge-cake or bread soaked in milk or cream. Place the 
apples in the dish, filling up the places of the cores with 
sweetmeats. Take four eggs, separate them, beat with the 
yelks a coffee-cupful of cream seasoned with nutmeg. Pour 
this over the apples, beat the whites to a stiff froth, adding 
enough sugar to make it as stiff as icing, then pour it on 
the apples. Bake quickly to a light brown. Serve with 
sauce. Mrs. Sallie Cox. 

17 



258 The New Kentucky Rome Cook Book. 



MOONSHINE. 

Take the whites of six eggs beaten to a stiff froth, stir in 
well six table-spoonfuls of sugar and one glassful of jelly. 
To be eaten with sweetened cream, flavored with vanilla. 

Miss Mary Hudxlt. 

AMBROSIA. 

Take a cocoa-nut grated, a pine-apple peeled and cut into 
fine pieces. Put a layer of cocoa-nut in a dish, strew sugar 
over it; then a layer of pine-apple, strew sugar over that. 
Continue this until the dish is full. Oranges may be 
substituted for pine-apple. This should be prepared several 
hours before using. Mrs. A. A, TTadsworth. 

ORANGE SOUFFLE, 

Take six oranges cut into small pieces, one grated cocoa- 
nut. Put a layer of oranges in a bowl, sprinkle sugar over 
it, then cocoa-nut, then sugar. Continue until the bowl is 
nearly full. Pour over this one quart of boiled custard. 

Mrs. Sallie Cox. 

BRULI. 

Boil one quart of new milk with a stick of ciunamon 
broken into it. Beat lightly the yelks of four eggs, add one 
tea-cupful of white sugar and four table-spoonfuls of flour. 
\Vhen well beaten, stir into it a tea-cupful of the boiled milk, 
then the remaining milk, stirring briskly. Put the mixture 
into a tin bucket, set it in hot water and boil for ten min- 
utes, or until quite thick. Pour into a pudding-dish, and 
when cool, put on a meringue made of the whites of three 
eggs, three table-spoonfuls of sugar, and the juice of one 
lemon. Brown it lightly. Mrs. AVatsox Andrews. 

WINE JELLY. 

Put one box of Cox's gelatine into two pints of boiling 
water (in winter two and a half pints'), and let it soak one 



The New Kentucky Some Cook Book. 



259 



hour, then add one pint of wine or the juice of four lemons 
(grate some of the yellow rind in), four sticks of cinnamon 
broken into three table-spoonfuls of cold water, and let it 
come to a boiling. Mix all together, adding one heaping pint 
of sugar and the beaten white of one egg. Allow it to come 
to a boiling; have ready a flannel jelly-bag, and strain it 
through several times until it runs clear. Set it away to 
cool. Serve with cream. Mrs. A. A. Wadswoeth. 

ALMOND JELLY. 

Put one box of Cox's gelatine into one quart of water, to 
be converted into jelly, then make three-quarters of a pound 
of blanched almonds into a paste by beating them in a mor- 
tar, adding gradually fifteen spoonfuls of cream, and one 
coffee-cupful of sugar. Add this to the gelatine, simmer 
the whole at a gentle heat until it is ready to boil, taking 
care to stir constantly; then remove it from the fire, and 
continue to stir until it is almost cold. Pour into molds, 
and set it on ice, or in a cool place to congeal. When re- 
quired for use, place the mold for a moment in warm water, 
and it will turn out easily. Serve with rich cream. 

Mrs. Wood. 

PINE-APPLE JELLY. 

Take one box of Cox's gelatine, three pints of water, four 
lemons, one can of grated pine-apple, one and one-half pint 
of sugar. Pour one pint of boiling water over the gelatine, 
squeeze all the juice of the lemons into the sugar, add the 
remaining water (or two pints), then the dissolved gelatine. 
Mix well and strain ; stir in the pine-apple ; put into a mold, 
and set on ice for several hours. Mes. Holt Richeson. 

GELATINE JELLY. 

Put one box of Cox's gelatine (dissolved) into one pint of 
cold water, one and one-half pound of granulated sugar, the 
juice and pulp of four lemons, three pints of boiling water 



.260 



The New Kentucky Home Cook Book. 



(in summer two pints). Mix thoroughly, strain through a 
flannel bag. Have ready either oranges, bananas, pine-ap- 
ples, or apples cut into small pieces. Sprinkle two table- 
spoonfuls of sugar over the fruit, over which pour the jelly. 
When congealed, cut aud put into a dish. Serve with 
whipped cream. Mrs. L. C. Dimmitt. 

JELLY UNCOOKED. 

Take one box of Cox's gelatine dissolved in one pint of 
cold water, add one pint of boiling water, one pint of wine, 
one and one-half pound of granulated sugar, or sweeten to 
taste, the juice and yellow peel of four lemons. Mix well, 
and strain through a flannel bag. 

OMELET SOUFFLE. 

Take the yelks of three eggs, the whites of six, three ta- 
ble-spoonfuls of granulated sugar, beat the yelks and sugar 
to a cream, add a few drops of vanilla, then beat the whites 
to a stiff froth, pour them over the yelks, and mix lightly 
together. Have ready a baking-dish buttered, with a layer 
of marmalade on the bottom, pour the mixture on the mar- 
malade, smooth the top, sprinkle with sugar, and set in the 
oven to brown. Serve at once with cream, or it will fall. 

OMELET SOUFFLE. 

Take eight eggs beaten separately. When the yelks are 
well beaten, stir in eight table-spoonfuls of granulated sugar 
and one tea-spoonful of vanilla or lemon, then add the 
whites which have been beaten to a stiff froth. Stir the 
whole hastily into a buttered baking-dish which has been a 
little heated. This dessert must be made while the dinner 
is being eaten, as it falls quickly and becomes heavy. 



WEIGHTS AND MEASURES. 



IRREGULAR QUANTITIES. 

One quart of sifted flour (well heaped) weighs one pound. 
Three coffee-cupfuls of sifted flour (level) weigh one pound. 
Four tea-cupfuls of sifted flour (level) weigh one pound. 
One quart of unsifted flour weighs one pound and one ounce. 
One quart of sifted Indian meal weighs one pound and four ounces. 
One pint of soft butter (well packed) weighs one pound. 
Two tea-cupfuls of soft butter (well packed) weighs one pound. 
One and one-third pint of powdered sugar weighs one pound. 
Two coffee-cupfuls of powdered sugar (level) weigh one pound. 
Two and three-fourths tea-cupfuls of powdered sugar (level) weigh 
one pound. 

One pint of granulated sugar (heaped) weighs fourteen ounces. 
One and one-half coffee-cupful of granulated sugar (level) weighs 
one pound. 

Two tea-cupfuls of granulated sugar (level) weigh one pound. 
One pint of coffee A sugar weighs twelve ounces. 
One and three-fourth coffee-cupful of coffee A sugar (level) weighs 
one pound. 

Two tea-cupfuls of coffee A sugar (well heaped) weigh one pound. 
One pint of best brown sugar weighs thirteen ounces. 
One and three-fourths coffee-cupful of best brown sugar (level) weighs 
one pound. 

Two and one-half tea-cupfuls of best brown sugar (level) weigh one 
pound. 

Two and three-fourths coffee-cupfuls of Indian meal (level) equal one 
quart. 

Three and one-half tea-cupfuls of Indian meal (level) equal one 
quart. 

One table-spoonful (well heaped) granulated coffee A or best brown 

sugar weighs one ounce. 
Two table-spoonfuls (well rounded) of powdered sugar or flour weigh 

one ounce. 

(261) 



262 



The New Kentucky Home Cook Book. 



One table-spoonful (well rounded) of soft butter weighs one ounce. 
Soft butter the size of an egg weighs two ounces. 
Seven table-spoonfuls of granulated sugar (heaping) equal one tea- 
cupful. 

Five table-spoonfuls of sifted flour or meal (heaping) equal one tea- 
cupful. 

Four table-spoonfuls of soft butter (well heaped) equal one tea-cup- 
ful. 

Three table-spoonfuls of sweet chocolate grated weigh one ounce. 
Two tea-spoonfuls of flour, sugar, or meal (heaping) equal one heap- 
ing table-spoonful. 

LIQUIDS 

One pint contains sixteen fluid ounces (four gills). 
One ounce contains eight fluid drachms (one-fourth gill). 
One table-spoonful contains about one-half fluid ounce. 
One tea-spoonful contains about one fluid drachm. 

A tea-spoonful is equal in volume to forty-five drops of pure water (distilled) 
at sixty degrees Fahrenheit. Tea-spoons vary so much in size that there is a 
wide margin of difference in containing capacity. 

Four tea-spoonfuls equal one table-spoonful or one-half fluid ounce. 
Sixteen table-spoonfuls equal one-half pint. 

One wine-glassful (common size) equals four table-spoonfuls, or two 
fluid ounces. 

One tea-cupful equals eight fluid ounces, or two gills. 

Four tea-cupfuls equal one quart. 

A common-sized tumbler holds about one-half pint. 

AVOIRDUPOIS WEIGHT. 

Sixteen drachms (dr.) make one ounce (oz.). 
Sixteen ounces make one pound (lb.). 
Twenty-five pounds make one quarter (qr.). 
Four quarters make one hundred weight (cwt.). 
Two thousand weight make one ton (T.). 

LIQUID MEASURE. 
Four gills (gi.) make one pint (pt.). 
Two pints make one quart (qt.). 
Four quarts make one gallon (gal.). 

WEIGHTS OF ARTICLES. 

Apples, dried, bushel, twenty-five pounds. 
Beef, firkin, one hundred pounds. 



The New Kentucky Home Cook Book. 263 



Pork, barrel, two hundred pounds. 

Beans, bushel, sixty pounds. 

Butter, firkin, fifty-six pounds. 

Butter, tub, eighty-four pounds. 

Peaches, dried, bushel, thirty-three pounds. 

Fish, barrel, two hundred pounds. 

Fish, quintal, one hundred and twelve pounds, 

Flour, barrel, net, one hundred and ninety-six pounds. 

Honey, gallon, twelve pounds. 

Molasses, hogshead, one hundred and thirty to one hundred and fifty 
gallons. 

Salt, barrel, three and one-half bushels. 
Salt, bushel, seventy pounds. 

Sugar, barrel, two hundred to two hundred and fifty pounds. 

Soap, barrel, two hundred and fifty-six pounds. 

Soap, box, seventy-five pounds. 

Tea, chest, sixty to eighty-four pounds. 



CAKES. 



Hate every thing in readiness before commencing work. 
Let all the utensils be scrupulously clean. Grease the molds 
with lard, line the bottom with light brown paper greased 
and cut the shape of the mold. Success in cake making- 
depends on the kind of material used and proper baking. 
Get the best brand of flour, good sweet butter, fresh eggs, 
and powdered sugar. If the butter is hard, wash the sale 
out with a little lukewarm water ; if soft, use cold water. 
In warm weather, lay the eggs in cold water and then beat 
separately. The butter and sugar must be creamed togeth- 
er, then beat in the flour, and lastly the milk. The whites 
of the eggs and the baking-powder should be stirred lightly 
through, as hard beating will make the cake porous. Whe n 
fruit is to be used, prepare it a day or two before wanted. 
It should be dredged well with flour before putting into 
cake, to prevent sinking to the bottom. AVhen mixing 
sponge-cake, stir it lightly with a silver fork ; other cakes 
can be made with the hand or a wooden paddle. Take the 
same sized cup for measuring flour, butter, milk, and sugar. 
Flour should always be sifted before measuring or weighing. 
Streaks in cake are caused by not skillfully mixing them or 
unequal baking. Keep the oven at a regular heat when 
baking a large cake or a ginger-cake. Jelly-cakes and jum- 
bles must be baked in a quick oven. Either cover a large 
cake with paper, or set a pan of cold water on the rack over 
it to j)revent browning too rapidly. Cakes may be kept 
fresh by wrapping them in a cloth or white paper. Icing 
should be thoroughlv dried before wrapping up the cake. 
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The New Kentucky Home Cook Book. 



265 



BLACK CAKE. 
Take two pounds of currants, two pounds of seeded rai- 
sins, one pound of citron, one pound of butter, one pound 
of flour after it is browned, one pound of white sugar, one 
nutmeg, twelve eggs beaten separately, one table-spoonful 
of cinnamon, one table-spoonful of allspice, one table-spoon- 
ful of cloves, one table-spoonful of mace, one cupful of 
brandy, one-third of a tea-spoonful of soda stirred into a pint 
of w T arm molasses. Add the juice of an orange and a little 
of the peel chopped fine. Cream the butter and sugar to- 
gether, then add the yelks, molasses, and flour. Stir the 
whites lightly through, then the fruit, spices, and brandy. 
Bake in a slow oven for four hours. Leave in the cake-pan 
until cold. Mrs. Annie Lee. 

SLACK CAKE. 
Take one pound of browned flour, two pounds of seeded 
raisins, two pounds of currants, three-fourths pound of but- 
ter, one pound of rolled almonds, one-half pound of citron 
cut fine, one-half pound of figs cut into small pieces, one- 
half pound of candied orange peel, one pound of w r hite su- 
gar, one cupful of molasses, one tea-spoonful of soda, stirred 
into a little buttermilk, nine eggs beaten separately, three 
table-spoonfuls of ginger, one nutmeg, one table-spoonful of 
cinnamon, one table-spoonful of mace, one table-spoonful of 
cloves, a wine-glassful of whisky. Mix, and bake the same 
as the above. Mrs. Mary Lane. 

FRUIT CAKE. 

Take four pounds of seeded raisins, two and one-half 
pounds of picked and washed currants, one-half pound of 
citron cut into thin, short strips, one and one-half pound of 
white sugar, one and one-half pound of washed butter, one 
and one-half pound of sifted browned flour, eighteen eggs, 
one nutmeg grated, one-half tea-spoonful of ground cinna- 



266 Tlie New Kentucky Home Cool: Bool:. 



inon, one-half tea-spoonful of allspice, one wine-glassful of 
"whisky, one wine-glassful of wine, one-half tea-spoonful of 
cloves, three table-spoonfuls of molasses. Directions for 
mixing: Cream the butter; beat the yelks in a large bowl, 
then add the sugar well beaten, whites, flour, butter, spices, 
molasses, and fruit. Have the fruit well floured — this flour 
not included in the quantity given. When adding fruit, 
put in one handful of raisins, then currants, citron, and 
other fruit, until all are used. Add wine and whisky last. 
Dimensions of pan for the cake: Five inches deep, thirty 
inches in circumference at the bottom, and thirty-seven inch- 
es in circumference at the top. This is a beautifully shaped 
and delicious cake. Mbs. Robertson. 

CONFECTIONER'S FRUIT CAKE. 

Take ten pounds of butter, ten pounds of white sugar 
creamed together, add eighty eggs, ten pounds of sifted flour, 
twenty pounds of currants, twenty pounds of raisins, two 
pounds of citron, one pound of candied orange peel, three 
ounces of allspice, two ounces of ginger, three ounces of 
ground cloves, one ounce of cinnamon, one nutmeg, one pint 
of molasses with one-half tea-spoonful of soda stirred in. 
Mix the same as the Black Cake. Always paper the molds 
on the side and bottom. F. H. Traxel. 

RAISIN CAKE. 

Take one pound of flour, one pound of powdered sugar, 
three-fourths pound of butter, whites of fifteen eggs, one tea- 
spoonful of baking-powder sifted with the flour. Prepare 
one pound of seeded raisins, cut them fine, then sift with 
flour before mixing with the batter. Mrs. J. W. Power. 

FRUIT CAKE. 

Take one cupful of butter, one cupful of brown sugar, 
one cupful of molasses, one cupful of sweet milk, three cup- 



The Neiv Kentucky Home Cook Book. 



267 



fuls of flour, four eggs beaten separately, a table-spoonful of 
baking-powder, two pounds of seeded raisins chopped fine, 
one-fourth pound of citron, one nutmeg, one tea-spoonful of 
cinnamon, one tea-spoonful of cloves, a little ground mace. 
Cream the butter and sugar together, then add the molasses, 
eggs, milk, and flour. Beat well together, then stir in the 
fruit and spices. Bake for two hours in a moderate oven. 

Mrs. J. C. Morris. 

CINCINNATI CAKE. 
Pour one pint of boiling water or coffee over one pound 
of fat salt pork chopped fine and free from lean and rind. 
Let it stand until nearly cold, then add two cupfuls of brown 
sugar, one cupful of molasses, seven cupfuls of sifted flour, 
two pounds of seeded raisins, one-fourth pound of citron, 
one-half glassful of brandy, three tea-spoonfuls of baking- 
powder, one table-spoonful of cloves, one grated nutmeg, 
two table-spoonfuls of cinnamon. Bake slowly for two and 
one-half hours. Better when three weeks old. Use the 
same sized cup for measuring all the ingredients. 

Miss Mamie Turner, Mt. Sterling. 

WHITE CAKE. 

Take one pound of powdered sugar, the whites of four- 
teen eggs, three-fourths pound of butter after salt is washed 
out, one pound of sifted flour. After whipping the eggs to 
a stiff froth, beat in half of the sugar, cream the other half 
of the sugar and butter together; beat the flour in with the 
sugar and butter, then add the sugar and eggs. Flavor 
with vanilla or lemon. Bake from one to one and one- 
fourth hour, in a moderate oven. Mrs. Brutus Clay. 

DELICATE CAKE. 
Take one pint of butter with salt washed out, two pints 
of powdered sugar, three and one-half pints of sifted iiour, 
one pint of sweet milk, the whites of twelve eggs, two tea- 



268 The New Kentucky Home Cook Boo!:. 



spoonfuls of Royal baking-powder. Flavor with vanilla or 
a few drops of bitter almonds. Cream the butter and sugar 
together until very light, then pour in the milk and flour, 
and beat well. Sprinkle the baking-powder over the beaten 
whites, and stir lightly through the batter. Bake for one 
and one-half hour in a moderate oven. When done, turn 
out on a clean towel to cool. ^[iss Lottie AVood. 

LADY CAKE. 

Two pounds of butter with the salt washed out, two and 
one-half pounds of powdered sugar, the whites of twelve 
eggs beaten very light, adding a portion of the eggs at a 
time until all are added. Mix in two and one-half pounds 
of flour lightly, two ounces of bitter almonds rubbed very 
fine or three drops of almond oil. Fill the mold, and bake 
for two hours in a moderate oven. This is called Lady's 
Wedding Cake. If made according to directions, it will be 
excellent. F. H. Traxel. 

WHITE FRUIT CAKE. 

Take one cupful of butter, two cupfuls of powdered sugar, 
two and one-half cupfuls of flour, the whites of seven eggs, 
two tea-spoonfuls of Royal baking-powder, one pound each 
of figs, dates with the seeds taken out and chopped fine, and 
blanched almonds, one-fourth pound of citron cut into small 
pieces. Sift flour over the fruit. After the cake is mixed, 
put the fruit iu. This makes a large cake, and it should be 
baked slowly about two and one-half hours. 

Xew York Bazar. 

SNOW CAKE. 

Take the whites of ten eggs, one and one-half cupful of 
powdered sugar, one cupful of flour, a small tea-spoonful of 
cream of tartar, one-half tea-spoonful of soda. Beat the 
whites to a stiff froth, sift the sugar on them, mix the cream 
of tartar through the flour, then the soda. Stir the flour, 
sugar, and eggs lightly together. Gr. W. Geisel. 



The New Kentucky Home Cook Booh. 269 



DELICATE CAKE. 

Take the whites of fourteen eggs, one-half pound of but- 
ter after the salt is washed out, even three-fourths pound of 
flour, one pound of powdered sugar, one tea-spoonful of bak- 
ing-powder sifted through the flour. Cream the butter un- 
til light, add the sugar, and beat them well together. Add 
the whites of eggs and flour alternately, having previously 
beaten the eggs till stiff. Flavor with two or three drops 
of bitter almonds. Grease the pan and have greased paper 
in the bottom — light brown paper is the best. Set it in an 
oven in which you can bear your hand, to rise for one hour, 
then bake in a moderately hot oven for half an hour. 

Mrs. Nannie Yeaman. 

PERFECTION CAKE. 
Take three cupfuls of sugar, one cupful of butter with 
the salt washed out, one cupful of sweet milk, three cupfuls 
of sifted flour, one cupful of corn starch, the whites of 
twelve eggs beaten to a stiff froth, two tea-spoonfuls of bak- 
ing-powder. Dissolve the com starch in half of the milk, 
cream the butter and sugar well together, then the milk and 
flour, last the eggs and baking-powder. Bake for one hour 
in a moderate oven. Mrs. Keith. 

WHITE CAKE. 

Take the whites of twenty-four eggs, beat five cupfuls of 
powdered sugar into them after they are frothed, cream two 
cupfuls of butter and six cupfuls of sifted flour together, 
then add the sugar and eggs, two tea-spoonfuls of baking- 
powder. Flavor to taste. Mrs. H. Bierbower. 

DELICATE CAKE. 

Take one pound of powdered sugar, one-half pound of 
butter with the salt washed out, three-quarters of a pound 
of flour, the whites of twelve eggs. Cream the butter and 



270 



The New Kentucky Home CooJ: Book. 



one half of the sugar together, beat the eggs to a stiff froth, 
then beat in the other half pound of sugar. Add the flour 
and beaten eggs to the butter and sugar, with one wine- 
glassful of whisky stirred in at the last. 

Mrs. America Howe. 

SPONGE-CAKE. 

Dry the flour near the fire or in the sun. Let it get cool 
before using. Take twelye eggs beaten separately, one 
pound of powdered sugar, three-fourths pound of flour, one 
lemon. Take two yelks out, gradually add the sugar, grate 
the rind of the lemon, add the juice to the yelks, stir in the 
flour a little at a time. Mix the whites of the eggs lightly 
through, and add the last thing one -half tea -spoonful of 
baking-powder. Grease the pan, and bake in a moderate 
oyen. Bazar. 
SPONGE-CAKE. 

Take three eggs, two cupfuls of powdered sugar, three 
cupfuls of flour, one-half cupful of sweet milk, two tea- 
spoonfuls of cream of tartar, one tea-spoonful of soda, one 
lemon — juice and grated rind. Beat the eggs separately, 
add the sugar to the yelks, then the flour, lastly the whites 
of the eggs. 

SPONGE-CAKE. 

Take six eggs, two cupfuls of flour, one-half cupful of cold 
water, the juice and grated rind of one lemon, one heaping 
tea-spoonful of baking-powder, one dessert-spoonful of but- 
ter with salt washed out, two cupfuls of powdered sugar. 
Stir in the whites of the eggs and baking-powder last. 

Mrs. A. Wadsworth. 

CREAM SPONGE-CAKE. 

Beat the yelks of two eggs very light, pour oyer them one 
cupful of rich cream ; add one tea-cupful of powdered sugar, 
one and one-half cupful of sifted flour, one heaping tea- 



The New Kentucky Home Cool Booh. 271 



spoonful of baking-powder, and a pinch of salt. Flavor 
with vanilla. Bake in a quick oven in a flat pan. 

Mbs. C. Carroll. 

SPONGE-CAKE. 

Beat four eggs, two cupfuls of sugar, two cupfuls of flour 
with two tea-spoonfuls of baking-powder sifted in, then add 
a little lemon juice and two-thirds cupful of boiling water. 
Beat well, and bake, and you will have as fine a cake as 
ever was eaten. 

SPONGE-CAKE. 

Take twelve eggs, two gobletfuls of white sugar, two heap- 
ing gobletfuls of sifted flour, the juice and grated rind of one 
lemon, one tea-cupful of cold water. Beat the eggs separately, 
then stir the sugar and yelks together, add the water, lemon, 
and flour, lastly the whites, which should be beaten to a 
stiff froth. Bake in a quick oven. M. Belle Coxxer. 

WHITE SPONGE-CAKE. 
Take the whites of twenty-four eggs, four gobletfuls of 
powdered sugar, three gobletfuls of sifted flour, five tea- 
spoonfuls of cream of tartar mixed through the flour. Stir 
the sugar through the flour, then add the eggs which have 
been previously beaten to a stiff froth. Flavor with vanilla. 
Bake in a moderate oven. Mrs. Reynolds, 

ORANGE CAKE. 

Take one cupful of butter with the salt washed out, two 
cupfuls of powdered sugar, three and one-fourth cupfuls of 
flour, one cupful of sweet milk, five eggs (leaving out the 
whites of three). Grate the rind of two large oranges into 
the mixture with part of the juice. Strain the remainder 
of the juice into one pound of powdered sugar. Beat the 
whites of three eggs to a stiff froth, and stir into the sugar 
and orange juice. Bake the cakes in jelly-pans, and place 
the icing between. 



272 



The New Kentucky Home Cook Book. 



MARBLE CAKE. 

White Part. — Take one coffee-cupful of butter with the 
salt washed out, three cupfuls of powdered sugar, five cupfuls 
of sifted flour, half a cupful of sweet milk, the whites of eight 
eggs, and two tea-spoonfuls of Royal baking-powder. Cream 
the butter and eggs together, then add the milk and flour, 
and last the whites of the eggs and baking-powder. 

Dark Part. — Take one cupful of butter, two cupfuls of 
brown sugar, one cupful of sour milk, one tea-spoonful of 
soda, four cupfuls of sifted flour, and the yelks of eight eggs 
beaten very light; ground spices of all sorts, each a table- 
spoonful. 

Put into the pan, in alternate layers, white, then dark. 
Bake an hour and a half in a moderate oven. 

MARBLE CAKE. 

White Part.— Take the whites of seven eggs, two cup- 
fuls of powdered sugar, one cupful of butter with the salt 
washed out, one cupful of sour cream, four cupfuls of sifted 
flour, half a tea-spoonful of soda dissolved in the cream, and 
one tea-spoonful of baking-powder sifted through the flour. 

Dark Part. — Take the yelks of seven eggs, two cupfuls 
of brown sugar, three-fourths of a cupful of molasses, one 
cupful of butter, one cupful of sour cream, half a tea-spoon- 
ful of soda dissolved in the cream, four cupfuls of sifted 
flour, one tea-spoonful of baking-powder sifted into the flour, 
one table-spoonful of allspice, two of cinnamon, and one tea- 
spoonful of cloves. 

Put it into a large cake-pan in layers — first white, then 
dark. Bake in a moderate oven one hour and a half. 

Miss Phcebe Wood. 

MARBLE CAKE. 

White Part. — Take the whites of four eggs, half a cup- 
ful of butter with the salt washed out, half a cupful of sweet 



The New Kentucky Home Cook Booh. 



273 



milk, two cupfuls of sifted flour, oue cupful of powdered 
sugar, and one tea-spoonful of baking-powder. 

Dark Part. — Take the yelks of four eggs beaten very 
light, half a cupful of sweet milk, one cupful of brown su- 
gar, one grated nutmeg, one table-spoonful of cinnamon, 
one tea-spoonful of allspice, one tea-spoonful of cloves, one 
tea-spoonful of black pepper, one tea-spoonful of baking- 
powder, and one cupful and a half of sifted flour. 

Grease the pan, and put into it alternate layers of white 
and dark. Bake one hour. 

WHITE SPONGE-CAKE (ANGELS' FOOD). 

Take one gobletful of sifted flour, one gobletful and a 
half of powdered sugar, and the whites of eleven eggs beaten 
to a stiff froth. Sift the flour four times, and put in a tea- 
spoonful of Eoyal baking-powder while sifting the last time. 
Sift the sugar, and add half a tea-spoonful of vanilla. The 
pan in which it is baked must be free from grease. Bake 
forty minutes. Miss Mary Woemald. 

ICE-CREAM CAKE. 

Take one tea-cupful of fresh butter with the salt washed 
out, two tea-cupfuls of powdered sugar, two tea-cupfuls of 
sifted flour, one tea-cupful of corn starch, one tea-cupful of 
sweet milk, the whites of eight eggs, and two tea-spoonfuls 
of Boyal baking-powder. Cream the butter and sugar to- 
gether, add a little milk at a time, then the whites and flour 
alternately. Have the baking-powder stirred well through 
the flour, then put the flour and corn starch together. Beat 
the batter well, then add the flour lightly. This will make 
four cakes. 

To make icing for the cake, take three cupfuls of pow- 
dered sugar and half a pint of boiling water; pour the boil- 
ing water on the sugar, and cook it until it candies ; then 
pour it over the well-beaten whites of three eggs. Beat it 
18 



274 



The New Kentucky Home Cook Book. 



hard until nearly cold, and add half a tea-spoonful of citric 
acid and two tea-spoonfuls of vanilla. Spread it between 
the cakes, Mrs. C. E. Tabb. 

ICE-CREAM CAKE. 

Take three cupfuls of sifted flour, two cupfuls of powdered 
sugar, half a cupful of butter with the salt washed out, one 
cupful of sweet milk, and the whites of four eggs. Cream 
the butter and sugar together, then add the milk and flour, 
and beat well. Lastly put in the whites of the eggs and 
some baking-powder. 

To make icing for the cake, take two tea-cupfuls of sugar, 
and pour over them two table-spoonfuls of boiling water; 
boil it until it candies, pour it over the whites of two eggs, 
and beat until cool. Flavor with vanilla or lemon. 

Mrs. Andrews. 

ICE-CREAM CAKE. 

Take one cupful and a half of powdered sugar, one cup- 
ful and a half of sifted flour, half a cupful of butter with 
the salt w T ashed out, half a cupful of sweet milk with half 
a cupful of corn starch dissolved in it, the w y hites of six eggs, 
and one tea-spoonful of baking-powder. Cream the butter 
and sugar together, then add the milk, corn starch, and 
flour. Beat well, and put the eggs and baking-powder in 
last. Stir them lightly through. This cake can be baked 
in a large pan or as a layer-cake with icing between. 

Miss Alice Ficklin. 

WHITE CUP-CAKE. 

Take one cupful of butter and two cupfuls of powdered 
sugar creamed together, three cupfuls of sifted flour, the 
whites of eight eggs beaten to a stiff froth, oue cupful of 
sweet milk, one tea-spoonful of cream of tartar, and half a 
tea-spoonful of soda. Flavor with vanilla. To be baked 
in jelly-cake tins. Mrs. Miller. 



The New Kentucky Home Cook Bool: 275 



JELLY CAKE. 

Take five eggs, three tea-cupfuls of sifted flour, three- 
fourths of a cupful of butter, two cupfuls of sugar, three- 
fourths of a cupful of sweet milk, and one heaping tea-spoon- 
ful of Royal baking-powder. Cream the butter and sugar 
together, pour in the milk, then add the flour, and beat well. 
Lastly, add the w r hites of the eggs and baking-powder. This 
makes four cakes. Flavor with lemon or vanilla. Bake 
in a quick oven. 

JAM CAKE. 

Take two cupfuls of white sugar, two cupfuls of flour, one 
cupful and a half of butter, six eggs, two cupfuls of jam, 
one tea-spoonful of soda, one nutmeg grated, one ounce of 
allspice, and one ounce of cinnamon. Bake in shallow tins. 
When cool, put icing between and on top. 

Mrs. Adna Wadsworth. 

JELLY ROLLS. 

Take three eggs, half a cupful of powdered sugar, one 
cupful of sifted flour, and one tea-spoonful of baking-pow- 
der. Mix and bake in thin cakes. Spread with jelly, roll 
up with the jelly side in, and cut into slices across the roll. 
Eat with warm sauce or butter and sugar creamed together. 
Flavor with vanilla. 

CHOCOLATE CAKE. 

Grate one-half cake of baker's chocolate, and mix it with 
half a cup of milk ; add the yelk' of one egg, one cupful of 
sugar, and one tea-spoonful of vanilla. Boil until dissolved. 
Let this cool. 

To make cake for the same, take one cupful of sugar, 
half a cupful of butter, half a cupful of milk, two cupfuls 
of flour, two tea-spoonfuls of baking-powder, and two eggs. 
Add to the batter the boiled chocolate. Bake in jelly-cake 
pans, and put icing between. 



276 



The New Kentucky Home Cook Book. 



ALMOND CUSTARD CAKE. 

Heat one cupful of sour cream to the boiling point, stir 
into it two tea-spoonfuls of corn starch beaten smooth in a 
little water, the yelks of three eggs well beaten, and one 
cupful of powdered sugar. After taking from the stove, 
add one pound of almonds blanched and rolled, the whites 
of three eggs beaten lightly, and vanilla to taste. To blanch 
the almonds, throw them into boiling water a few moments, 
and the dark skins can be peeled off. 

For the cake part, take three-fourths of a cupful of but- 
ter, two cupfuls of powdered sugar, two cupfuls of sifted 
flour, one cupful of corn starch dissolved in one cupful of 
sweet milk, two tea-spoonfuls of Koyal baking-powder, and 
the whites of six eggs. Bake in jelly-cake pans, and put the 
custard between the layers. Mrs. G. Hunter. 

WHITE MOUNTAIN CAKE. 

Take half a pound of sugar, half a pound of flour, half a 
pound of butter, the whites of three eggs, two table-spoonfuls 
of water, and one tea-spoonful of baking-powder. Bake in 
jelly-cake pans, with icing and cocoa-nut between. 

Mrs. Keith. 

FEATHER CAKE. 

Take two cupfuls of powdered sugar, three cupfuls of 
flour, half a cupful of butter, three-fourths of a cupful of 
sweet milk, two or three eggs, one tea-spoonful of baking- 
powder. To be baked as a jelly cake. Mrs. Holtox. 

MINNEHAHA CAKE. 

Take one cupful and a half of sugar, half a cupful of 
butter stirred to a cream, the whites of six eggs or three 
whole eggs, two tea-spoonfuls of baking-powder, two heap- 
ing cupfuls of flour, and half a cupful of sweet milk. Bake 
in three layers. For filling, take one tea-cupful of sugar 
and a little water boiled together until brittle. Stir quickly 



The New Kentucky Home Cook Book. 277 



into the well-beaten whites of three eggs ; add to this one 
cupful of seeded raisins chopped fine, and put between the 
cakes. Put plain icing on the top layer. 

SILVER CAKE. 

Take two cupfuls of powdered sugar, half a cupful of 
butter, four cupfuls of sifted flour, three-fourths of a cupful 
of sweet milk, the whites of eight eggs, and one tea-spoonful 
of Royal baking-powder. Stir the butter and sugar to a 
cream, add the whites and baking-powder last, stirring them 
lightly through. Flavor with vanilla. Can be baked in a 
large pan or as a jelly cake. 

GOLD CAKE. 
Take the yelks of three eggs, one cupful of powdered 
sugar, three-fourths of a cupful of sweet milk, two cupfuls 
of sifted flour, one-fourth of a cupful of butter, and one 
tea-spoonful of baking-powder. Beat the yelks very light, 
cream the butter and sugar together, add the eggs, then the 
milk and flour. Flavor with lemon or vanilla. Can be 
baked as a jelly cake or in a square pan. 

FIG CAKE. 

Fig cake can be made by using either one of the Delicate 
Cake receipts. Cut the figs into small pieces, sprinkle them 
well with flour, have a mold greased and lined with paper in 
the bottom. Put first a layer of batter then a layer of figs, 
and so on, having the top layer of batter. 

COCOA-NUT CAKE. 

Take one-half cupful of butter, one and one-half cupful 
of powdered sugar, two-thirds of a cupful of sweet milk, two 
cupfuls of flour, three eggs, one and one-half tea-spoonful 
of baking-powder. Beat the sugar and butter together, 
when smooth and creamy, add the yelks of the eggs and 
beat well. Stir in the flour, then the whites of the e^s anc [ 



278 



The New Kentucky Home Cook Book. 



baking-powder. Beat lightly, and pour into three medium- 
sized cake-tins. Bake in a moderate oven. Spread each 
layer with icing, and sprinkle grated cocoa-nut very thickly 
oyer it. Mrs. L. W. Galbraith. 

WHITE CAKE. 

Take one cupful of butter, two cupfuls of sugar, one-half 
cupful of sweet, milk, three level tea-spoonfuls of baking- 
powder, the whites of eight eggs, three and one-half cupfuls 
of flour. Cream the butter, add the sugar (beating well), 
then the milk, and lastly the flour and eggs alternately. 
This is nice baked in one large cake or baked in two cakes 
and an icing of chocolate and raisins put between them. 
Cut into squares, aud put in a cake-basket. 

'Mrs. Waller Allen. 

ROBERT E. LEE CAKE. 

Make a batter the same as for jelly cake. Squeeze the 
juice from three lemons and one orange, take all the seeds 
out of the juice and pour over one pound of white sugar; 
stir until dissolved; grate one cocoa-nut; bake in jelly-cake 
tins, and as each one is baked, spread on a layer of the 
orange juice, then sprinkle cocoa-nut over them, drop some 
of the juice over the cocoa-nut, then place another layer of 
cake, and so on until all the cakes are used. Spread icing 
or sprinkle powdered sugar on the top layer. This cake is 
delicious. Mrs. Keith. 

VARIEGATED CAKE. 

Take one cupful of powdered sugar, one-half cupful of 
butter, one-half cupful of sweet milk, the whites of four 
eggs, two and one-half cupfuls of flour, one heaping tea- 
spoonful of baking-powder. Cream the butter and sugar 
together, add the milk, then the flour and the whites of eggs 
alternately. Mix the baking-powder with a little flour, and 
stir it in the last thing, as much beating after adding the 



The New Kentucky Home Cook Book. 279 



baking-powder makes a cake dry and porous. Flavor with 
a few drops of bitter almonds. Divide the batter into three 
parts ; put a few drops of spinach coloring into one portion 
of the batter (directions for making will be found in Mis- 
cellaneous Department), color another portion with cochi- 
neal or fruit coloring, and leave the third part white. Bake 
in jelly-cake pans, aud use either of the icings between. 

Mrs. Charles E. Tabb. 

NEAPOLITAN CAKE. 

Dark Part. — Take one cupful of butter, two cupfuls of 
brown sugar, one cupful of strong cold coffee, four and one- 
half cupfuls of flour, four eggs, two tea-spoonfuls of soda 
well sifted with the flour, two tea-spoonfuls of powdered 
cloves, two tea-spoonfuls of cinnamon, one tea-spoonful of 
powdered mace, one pound of seeded raisins, one-half pound 
of chopped figs, one-half pound of well-washed currants. 
Bake in jelly-cake pans. 

White Part. — Take one cupful of butter, four cupfuls 
of flour, four cupfuls of white sugar, two cupfuls of sweet 
milk, two cupfuls of corn starch, the whites of eight eggs, 
.three tea-spoonfuls of baking-powder. Flavor with three 
drops of bitter almond. Bake in jelly-cake pans. Grate 
the peel and squeeze the juice from two lemons; add enough 
powdered sugar to stiffen the juice, spread it between the 
cakes, using alternately a white and a dark cake. Frost 
the top and sides of the cake with lemon icing. 

DOLLY VARDEN CAKE. 

Cream one cupful of butter and two cupfuls of powdered 
sugar together, then add the yelks of four eggs, three cup- 
fuls of flour, and three-fourths cupful of sweet milk. Beat 
the batter well, then add the whites of the eggs and baking- 
powder. To not quite half the batter add one cupful of 
raisins which have been seeded and chopped fine, and one 



280 



The New Kentucky Home Cook Booh, 



table-spoonful of mixed spices. This will make four cakes, 
two with raisins aud two plain. Boil a large tea-cupful of 
sugar until it candies, pour over the whites of two eggs 
beaten to a stiff froth; flavor with vanilla; ])ut between the 
cakes, and ice the top layer. 

RIBBON CAKE. 

Use either of the White Cake receipts, and take one pint 
of the batter and color it pink with Price's cake coloring. 
Put a layer of w 7 hite in the bottom of the mold, then a layer 
of pink, and the top layer of white. Flavor with lemon or 
vanilla. Bake in a diamond-shaped mold. 

POUND-CAKE. 

Take one pound of butter, one pound of powdered sugar, 
one pound of sifted flour, twelve eggs, leaving out the yelks 
of two. Cream the flour and butter together with the hand ; 
beat the yelks and sugar together until very light; add 
these to the flour and butter; stir well together, lastly add- 
ing the whites of the eggs which have been beaten to a 
stiff froth. Flavor, put into a well-greased pan, and bake 
in a moderate oven for one hour. Mrs. M. F. Adamsox. 

NUT CAKE. 

Take two cupfuls of sugar, one cupful of butter, three 
cupfuls of sifted flour, one cupful of sweet milk, five eggs 
beaten separately, one tea-spoonful of Royal baking-powder. 
After the cake is mixed, roll two cupfuls of hickory-nut 
kernels and stir through the batter. Bake for one hour in 
a moderate oven. 

WATER MELON CAKE. 

White Part. — Take two cupfuls of white sugar, one- 
half cupful of butter, one-half cupful of water or sweet milk, 
the whites of eight eggs, and three cupfuls of sifted flour. 

Bed Part. — Take one-half pound of red sugar, one-half 



The New Kentucky Home Cook Book. 281 



cupful of water or sweet milk, the whites of six eggs, two 
cupfuls of flour, one-half tea-spoonful of baking-powder in 
each part. Cream the butter and sugar together, add the 
milk, then the flour, lastly the whites of the eggs which 
have been whipped to a stiff froth, and the baking-powder. 
Put half the white part in the pan, then all the red, with a 
few seeded raisins sprinkled in to give the appearance of 
seed, then the remainder of the white part on top. Bake 
in a moderate oven about one hour. 

Mrs. William Davis. 
MADELINE CAKE. 
Take one pound of butter, one pound of flour, one and 
one-fourth pound of powdered sugar, twelve eggs, three 
pounds of citron chopped fine, two pounds of almonds 
blanched and chopped fine, two cocoa-nuts grated, two tea- 
spoonfuls of ground cinnamon, two tea-spoonfuls of mace, 
two grated nutmegs, one wine-glassful of wine, one wine- 
glassful of brandy. Mix as fruit cake. Bake slowly for 
two hours. Mrs. E. P. Johnson. 

COCOA-NUT CAKE. 
Take two cupfuls of grated cocoa-nut, one cupful of pow- 
dered sugar, one-half cupful of butter, one cupful of sweet 
milk, four cupfuls of flour, three eggs, two tea-spoonfuls of 
baking-powder. Beat the eggs separately, cream the butter 
and sugar, add the yelks, then the milk, flour, and whites 
alternately, lastly the cocoa-nut stirred in lightly. Bake in 
a slow oven. 

POUND-CAKE. 

Take two pounds of powdered sugar, two pounds of butter, 
two pounds of sifted flour, twenty eggs. Beat the whites 
and yelks separately, then beat them together. Cream the 
butter and sugar together, then add the flour alternately 
with the eggs; add one wine-glassful of whisky and one ta- 



282 



The New Kentucky Home Cook Booh 



ble-spoonful of rose-water. Bake in a moderate oven about 
one hour and three-quarters. Mrs. E. S. Andrews. 

COFFEE CAKE. 

Take two pounds of seeded raisins, one pound of washed 
currants, two cupfuls of butter, seven cupfuls of flour, six 
eggs beaten separately, four cupfuls of white sugar, two cup- 
fuls of coffee prepared as for table use, one package of cin- 
namon and allspice, one ground nutmeg, one tea-spoonful 
of soda. Mix and bake in a large pan in a moderate oven 
for two hours. Mrs. H. Bierbower. 

YELLOW MOUNTAIN CAKE. 

Take three-fourths cupful of butter, two cupfuls of pow- 
dered sugar, four cupfuls of flour, one cupful of sweet milk, 
five eggs beaten separately, one tea-spoonful of soda, two 
tea-spoonfuls of cream of tartar mashed and mixed Avell to- 
gether. Stir thoroughly through the flour, cream butter, 
sugar, and yelks well together, add the milk and flour, beat 
well, then stir the whites through lightly. Bake in jelly- 
cake tins. Filling: Take the whites of three eggs beaten to 
a stiff froth, three cupfuls of sugar stirred well into the 
whites, with a pinch of tartaric acid. Spread this between 
the cakes. Mrs. C. E. Tabb. 

SPICE CAKE. 

Take the whites of twenty-four eggs, two pints of white 
sugar, one and one-fourth pint of butter, four pints of flour 
with one table-spoonful of flour taken out of each pint, one 
level tea-spoonful of baking-powder in each pint of flour. 
Sift the flour several times ; add one table-spoonful of cin- 
namon, one table-sj)oonful of allspice, one grated nutmeg. 
Mix the butter and sugar, and work until very light, then 
add the flour and whites last, Take one pint of the batter, 
stir in the above spices, have the mold greased and lined, 
put into the pint which is spiced three table-spoonfuls of cold 



The New Kentucky Home Cook Book. 



283 



water, stir well, and drop this in with the white batter, and 
you have a delicious cake. Mrs. George Hamilton. 

SPICE CAKE. 
Take four eggs, two cupfuls of sugar, one cupful of sweet 
milk, two tea-spoonfuls of baking-powder, three cupfuls of 
flour, one-half of a grated nutmeg. Divide the batter in 
half, and bake two cakes; to the other half add one tea- 
spoouful of allspice, one tea-spoonful of cloves, one tea- 
spoonful of cinnamon. Bake as the other half in layers. 
Lay one of each color with jelly between. 

Miss Jennie McCuleah. 

ELLIS CAKE. 

Take one cupful of sugar, one-half cupful of butter, three 
eggs, one-half cupful of sweet milk, one tea-spoonful of bak- 
ing-powder, two and one-half cupfuls flour. Flavor with 
vanilla. To be baked in muffin-rings. 

SEED CAKE. 

Take one and one-half pint of flour, one large cupful of 
sugar, three-fourths of a cupful of butter, one wine-glassful 
of water, one tea-spoonful of baking-powder, " and a large 
tea-spoonful of caraway-seed. Mix as you would for cup 
cake. 

SPICE CAKE. 

Take six eggs, one cupful of butter, three cupfuls of flour, 
one cupful of light brown sugar, one cupful of molasses, one 
table-spoonful of ginger, one table-spoonful of cinnamon, 
one table-spoonful of cloves, one table-spoonful of allspice, 
one grated nutmeg, one tea-spoonful of soda, two tea-spoon- 
fuls of cream of tartar. 

HERD CAKE. 

Take four eggs beaten separately, one cupful of butter 
and two cupfuls of brown sugar creamed together, one-half 
cupful of molasses, four cupfuls of flour, one cupful of sour 



284 



The New Kentucky Home Cook Book. 



milk, one tea-spoonful of soda, one tea-spoonful of cloves, 
one tea-spoonful of cinnamon, one tea-spoonful of allspice, 
one grated nutmeg, one pint of currants or raisins. Sprinkle 
flour over the fruit to prevent sinking to the bottom of the 
cake. Mrs. H. Bierbower. 

SOFT GINGER-BREAD. 
Take two cupfuls of brown sugar, two cupfuls of molasses, 
two cupfuls of butter, two cupfuls of milk, six cupfuls of 
flour, five eggs, one small tea-cupful of ground ginger, one 
table-spoonful of ground cloves and allspice, one tea-spoonful 
of soda dissolved in the milk. Beat the eggs without sepa- 
rating them, add the sugar, then the molasses, next the flour, 
then the milk, soda, and spices. Melt the butter and put in 
last. Grease the pan used for bread, pour in the batter, and 
bake in a moderate oven. Grandma Kogers. 

HARD GINGER-SNAPS. 

Take one pint of molasses, one table-spoonful of lard, and 
one table-spoonful of ginger boiled together. When taking 
it off the stove, stir in a tea-spoonful of soda. Use flour 
enough to roll thin. Do not put the flour in until the mo- 
lasses gets cool. Louie Brewer. 
GINGER-NUTS. 

Take one quart of molasses, three pints of flour, one pint 
corn meal one pound of butter, one-half pound of brown su- 
gar, one ounce of allspice, one tea-spoonful each of cloves and 
cinnamon, two ounces of ginger. Put the molasses in a cup, 
then add butter and sugar. Set the cup in a pan of boiling 
■water until all is dissolved. Mix spices with the flour and 
meal, afterward knead all together, and cut into small cakes. 
Bake one-quarter of an hour. 

SOFT GINGER-BREAD. 

Take three cupfuls of flour, one cupful of butter, one cup- 
ful of brown sugar, one cupful of molasses, one cupful of 



The New Kentucky Home Cook Book. 



285 



sour cream, four eggs beaten separately. Cream the butter, 
sugar, and molasses together, add the eggs and flour, then 
the cream, one tea-spoonful each of ground cloves, cinna- 
mon, nutmeg, and ginger, two cupfuls or more of fruit, one 
tea-spoonful of soda stirred into the molasses. Add the 
whites of the eggs last, stirring them lightly through. 

Mrs. Fleming. 

HARD GINGER-CAKE. 

Take two eggs, one pint of molasses, one tea-spoonful of 
soda, beat them together, add one large table-spoonful of 
lard, a pinch of salt, ginger to taste, flour to make stiff. 
Roll not too thin, and bake quickly. 

Mrs. II. Bierbower. 

GINGER POUND-CAKE. 

Take two cupfuls of butter, two cupfuls of sugar, two 
cupfuls of molasses, two table-spoonfuls of ginger, one and 
one-half tea-spoonful of soda dissolved in the warm molas- 
ses, one table-spoonful of cinnamon, one nutmeg, one tea- 
spoonful of ginger, one tea-spoonful of essence of lemon, six 
eggs, six cupfuls of flour. Beat the butter and sugar to a 
cream; eggs beaten separately. Add molasses, flour, and 
spices, and beat well together for a few minutes. Bake in 
a large cake-mold in a moderate oven. Mrs. Bridges. 

COFFEE CAKE. 

Take one cupful of molasses, one cupful of sugar, one cup- 
ful of butter, one cupful of lukewarm coffee, one tea-spoon- 
ful of soda dissolved in the molasses, one table-spoonful each 
of allspice, nutmeg, and cloves. Add plenty of currants, 
and make stiff with flour. 

GINGER FRUIT CAKE. 

Take three and one-half pints of flour; beat together one 
pint of butter, one pint of sugar, one pint of sweet milk, 



286 



The New Kentucky Home Cook Book. 



one pint of molasses with a little of the flour. Beat five 
eggs separately, put in the yelks, adding more flour, one ta- 
ble-spoonful of ginger, one table-spoonful of cinnamon, one 
table-spoonful of cloves, two pints of seeded raisins, one pint 
of cut citron, one pound of sweet almonds rolled, two tea- 
spoonfuls of baking-powder — or if sour milk is used, one tea- 
spoonful of soda dissolved in the milk. Add the whites of 
the eggs last with the rest of the flour. Bake in a slow oven 
for three hours. Set a pan of water over the cake, to pre- 
vent it from burning. 

MOLASSES CAKE. 

Take one pound of flour, one-half pound of butter, one- 
half pound of sugar, one-half pint of molasses, six eggs. 
Beat the eggs and sugar together, mix butter and sugar, 
then add eggs and flour to that, then the molasses, a large 
spoonful of ginger, and two tea -spoonfuls baking-powder. 

SPONGE GINGER-BREAD. 

Take five cupfuls of flour, one heaping table-spoonful of 
butter, one cupful of molasses, one cupful of brown sugar, 
one cupful of sour milk, two tea-spoonfuls of soda dissolved 
in hot water, two tea-spoonfuls of ground ginger, one tea- 
spoonful of cinnamon. Mix the molasses, sugar, and but- 
ter together, beat until they are lighter in color by many 
degrees than at first, add milk, soda, and spices, mix all 
well, and put in the flour. Beat very hard for five minutes, 
and bake in pie-pans in a moderate oven. Mrs. Stacys. 

GINGER-BREAD. 

Take three eggs, two pints of molasses, one-half pint of 
butter, one table-spoonful of soda dissolved in a pint of boil- 
ing water. Add flour enough for a stiff batter, one table- 
spoonful each of cloves and cinnamon, one nutmeg, two 
table-spoonfuls of ground ginger. Bake in a moderate oven. 

Mrs. Keith. 



The New Kentucky Home Cook Book. 



287 



SOFT GINGER-BREAD (EGGLESS). 
Take one tea-cupful of molasses, one cupful of brown su- 
gar, one heaping table-spoonful of butter, one tea-cupful of 
warm water, five cupfuls of flour, one level tea-spoonful of 
soda dissolved in the w r ater, two tea-spoonfuls of cinnamon, 
two tea-spoonfuls of ginger. Set molasses, sugar, and butter 
on back of stove to warm, and beat until thoroughly mixed. 
Add water and soda, then spices and flour. Beat till very 
light, and bake in a long stove-pan in a moderate oven. 

ALMOND MACAROONS. 

Take one pound of blanched almonds beaten to a paste 
in a mortar, one and one-half pound of powdered sugar, 
the whites of seven eggs beaten to a stiff froth, four table- 
spoonfuls of sifted flour. Bake in a quick oven. To blanch 
the almonds, put them in boiling water for a few minutes; 
the dark skin can then be peeled off easily. Line a bak- 
ing-pan with buttered paper. Double a piece of white paper 
in the form of a funnel and fill it with batter. Drop upon 
the buttered paper about a spoonful of the mixture at such 
distances apart as shall prevent their running together. Try 
the mixture first — if the macaroons run into irregular 
shapes, beat in more sugar. Flavor with a little grated 
nutmeg. 

MACAROON CAKES. 

Take two quarts of sifted flour, rub into it three-fourths 
pound of butter, four eggs beaten separately, then whipped 
together, one and one-half pint of sugar, one table-spoonful 
of cream, one-half tea-spoonful of soda, two tea-spoonfuls of 
cream of tartar, one-half tea-spoonful of bitter almond. 
Sprinkle some sugar on the board, pinch off a small piece of 
dough, with the hand roll on the board then into the sugar, 
double together in the form of a ring, and lay in well-but- 
tered pans to bake in a quick oven. Mrs. Annie Lee. 



288 The New Kentucky Home Cool: Bool: 



JUMBLES. 

Take one cupful of butter, two cupfuls of sugar, five cup- 
fuls of flour, two eggs, one tea-spoonful of soda dissolved in 
one-half cupful of sour cream or buttermilk. Roll arid cut 
with a cake-cutter. Bake in a quick oven. 

Mrs. H. Beereower. 
NAPLES CAKE. 

Take one -half pound of flour, six ounces of butter, 
two ounces of white sugar, two ounces of sweet almonds 
finely pounded. Rub all well together, and mix with one 
egg. Put it in a cool place to harden, then roll it out to a 
thin paste and cut it with an oval mold, then bake the 
pieces in an oven. While warm, place jelly between layers 
of the paste. Ice over the top of each one with the whites 
of eggs and powdered sugar flavored with a few drops of 
bitter almonds. 

JUMBLES. 

Take three eggs beaten separately, then whipped togeth- 
er, one pint of white sugar, one pint of butter or lard, two 
tea-spoonfuls of baking-powder, one gill of sweet milk (or 
soda and sour milk), one grated nutmeg, flour enough to 
make it roll. Bake in a quick oven. 

JUMBLES. 

Take five eggs, two and one-half cupfuls of white sugar, 
one cupful of sour milk, one tea-spoonful of soda dissolved 
in the milk, one cupful of butter, one table-spoonful of lard, 
one nutmeg. Make into a soft dough, roll thin, and bake 
in a quick oven. 

RICH JUMBLES. 

Take two pounds of flour, one pound of sugar, three- 
fourths cupful of butter, four eggs beaten very light, one- 
half cupful of cream, one tea-spoonful of baking-powder. 
Flavor with a little nutmeg and a few drops of bitter al- 
monds. Mrs. J. H. Kobixsox. 



The New Kentucky Home Cook Book. 289 



SAND TARTS. 

Take one and one-half pint of brown sugar, one-half pint 
of butter, two eggs, enough flour to roll, one tea-spoonful 
of vanilla. Roll out thin, and cut into squares. Beat the 
whites of two eggs to a stiff froth. In the center of each 
cake put a small tea-spoonful of the white of egg, a little 
sugar, a blanched almond, and a little cinnamon. Bake 
quickly to a light brown. 

CHOCOLATE JUMBLES. 

Take one cupful of butter, two cupfuls of sugar, three 
cupfuls of flour, two cupfuls of grated chocolate, one tea- 
spoonful of soda, two tea-spoonfuls of cream of tartar. Mix 
the soda and cream of tartar through the flour; cream the 
butter and sugar together, add the beaten yelks, then the 
well-whipped whites and flour alternately, stirring the choc- 
olate in lightly the last thing. Roll thin, and bake in rather 
a quick oven. Mrs. William Davis. 

COCOA-NUT TEA CAKES. 

Take one pound of sugar, one tea-cupful of butter, seven 
eggs beaten separately, two grated cocoa-nuts. Roll out, 
and bake. 

GERMAN TEA CAKE. 

Take one pound of sugar, one pound of butter, one pound 
of flour, one table-spoonful of whisky, two raw eggs, ten 
hard-boiled yelks mashed until the lumps disappear, then 
add the butter, sugar, whisky, and flour. Roll thin, sprinkle 
sugar over the dough, cut and bake quick. A little more 
flour may be needed, but the dough must not be stiff. 

Mrs. William Massle. 
CRULLERS. 

Take three pounds of flour, one pound of powdered sugar, 
eight eggs beaten separately, one-half pound of butter, one 
nutmeg. Wash the salt out of the butter, cream it and the 

19 



200 



The New Kentucky Home Cook Booh. 



sugar together, add the beaten eggs and flour. Fry in boil- 
iug lard. While hot, sift powdered sugar over them. 

CRULLERS. 

Take five eggs, three cupfuls of sugar, one-half cupful of 
butter, one-half of a nutmeg, one-half pint of sour milk, one- 
half pint of sweet milk, one tea-spoonful of soda. Roll, cut 
out, and fry in boiling lard. Miss Sallie Keckeey. 

DOUGHNUTS. 

Take three eggs, three cupfuls of sugar, one-half pint of 
buttermilk, one tea-spoonful of soda, one-half pint of sweet 
milk, butter the size of an egg, spice to taste. Melt the but- 
ter in the warm sweet milk, work the eggs, sugar, and but- 
termilk together, then add enough flour to make the dough 
about as stiff as soda biscuit. Fry in boiling lard. While 
the cakes are hot, sift powdered sugar over them. 

Mrs. H. Bierbower. 

DOUGHNUTS. 

Take a cake of dry yeast or half a cake of quick yeast, 
dissolve it in a little milk-warm water. For this quantity 
of yeast, use one and one-half pounds of flour and enough 
warm milk to make a sponge. Set it to rise. When light, 
use sufficient flour to make a soft dough, beat two eggs very 
light, one table-spoonful of butter, one table-spoonful of lard, 
one-half pound of white sugar, spice to taste. Cut or roll 
into cakes to suit the fancy. Fry in boiling lard. When 
done, sift sugar over them. Grandmother Cox. 

DOUGHNUTS. 

Rub one cupful of butter and two cupfuls of white sugar 
to a cream, add two eggs well beaten, two cupfuls of sweet 
milk, and one cupful of yeast. Mix in flour enough to make 
a dough as soft as you can handle. Let it rise overnight in 
a warm place; roll the dough out about an inch thick, cut 
into small cakes, put a raisin in the center of each one and 



The New Kentucky Home Cook Book. 



291 



press it in the dough. Have a shallow kettle with about 
three pounds of lard, put it over the fire where it will melt, 
then set it forward, and when boiling hot lay in the cakes. 
In about ten minutes after they are put iu, try one to see if 
it is done through. Drain them in a sieve, and then roll 
them in powdered sugar. If the lard gets too hot, move 
back to a cooler spot on the range. Fry them to a light 
brown. 

DOUGHNUTS. 

Take one pint of yeast sponge, one pound of butter, one 
quart of warm milk, five eggs beaten very light, two grated 
nutmegs, one and three-quarters pound of sugar, one tea- 
spoonful of soda. Take the yeast, milk, half the shorten- 
ing, half the sugar, and half the flour. Mix well together. 
When light, add the remainder of the sugar, flour, eggs, 
and nutmeg. When ready to fry, knead in the soda dis- 
solved in a little hot water, cut the cakes out and let them 
stand before frying. When done, sift powdered sugar over 
them. 

NICE FRIED CAKES. 

Take one pint of buttermilk, one egg, one cupful of white 
sugar, one table-spoonful of butter, a little ginger, one tea- 
spoonful of soda, knead as soft as you can roll ; fry in boil- 
ing lard. Use enough flour to make a soft dough. 



FILLING FOR CAKES. 



COCOA ICING. 

Take one pound of white sugar and boil it almost to 
candy, the whites of three eggs beaten to a stiff froth, and one 
grated cocoa-nut. Pour the candy over the eggs and cocoa- 
nut boiling hot. Beat it well, and spread on the cake as 
quick as possible. 

FRUIT FILLING FOR CAKE. 

Make an icing of the whites of three eggs and one pound 
of sugar. If the eggs are beaten first, use a little more su- 
gar. Add one pound of almonds blanched and cut cross- 
wise (weigh them after they are blanched), one pound of 
seeded raisins cut fine, one-fourth of a pound of citron cut 
into small pieces, and one-fourth of a pound of figs cut fine. 
Stir all into the icing. This quantity is sufficient for five 
jelly cakes. Mrs. G. Hunter. 

FRUIT FILLING. 

Take one cupful of sugar boiled to candy, the white of one 
egg beaten to a stiff froth (pour the candy over the egg and 
beat until cool), one cupful of seeded raisins chopped fine, 
one-half cupful of blanched almonds chopped fine, one-half 
pound of candied fruits, and one-fourth pound of French 
candy (pink) chopped fine. Stir all the fruit and candy 
into the icing and beat well. Mrs. Chas. C. Dobyns. 

ORANGE JELLY. 

Take one lemon and the juice of one orange, one large 
cupful of white sugar, and the yelks of two eggs beaten very 
light. Boil the same as lemon jelly. 

(202) 



The New Kentucky Home Cook Book. 



293 



LEMON JELLY. 

Take one lemon, one cupful of sugar, and one egg. Grate 
the rind, and put the juice, sugar, and egg into a tin cup; 
set it in a pan of boiling water on the stove, and stir until 
it is thick. When cool, put between cakes. 

FILLING FOR CAKE. 

Whip one pint of cream, beat the whites of two eggs to a 
stiff froth, and then beat the two together; add one cupful 
of powdered sugar and the yelks of the eggs which have 
been well beaten. Flavor to taste. Mix, and beat half an 
hour very hard. To be eaten just after being made. De- 
licious. Mrs. George Davis. 

ICING. 

Take the whites of two eggs and three table -spoonfuls 
of grated chocolate ; put the chocolate into a cup and set it 
in hot water to dissolve ; then add the chocolate and pow- 
dered sugar to the whites until thick enough to spread on 
cake. 

LEMON ICING. 

Take two pounds of powdered sugar, one spoonful of fine 
starch, five cents' w T orth of gum arabic in powder, five eggs, 
one spoonful of rose-water, and the juice of one lemon. 
Take the whites and whisk them well, and put into them 
the rose-water and lemon juice; beat well together; then 
add the sugar by degrees. Lay it on the cake with a knife. 
If it does not harden sufficiently from the warmth of the 
cake, return it to the oven. Be careful not to let it brown. 

ALMOND ICING. 

Take one pound of sweet almonds blanched and pounded, 
the w 7 hites of four eggs, one heaping cupful of powdered 
sugar, and two tea-spoonfuls of rose-water. If the icing is 
not stiff enough, add more sugar. Miss Mattie Black. 



294 The New Kentucky Home Cook Book. 



CONFECTIONER'S ICING. 

Take the whites of three eggs and two tea-cupfuls of pow- 
dered sugar; beat them well together until light and white; 
add a few drops of citric acid, and flavor with vanilla or 
lemon. 

ICING WITHOUT EGGS. 

Soak one tea-spoonful of gelatine in one table-spoonful of 
cold water half an hour, then pour two table-spoonfuls of 
boiling water over it, add one cupful of powdered sugar, 
and stir until smooth. Flavor with lemon or vanilla. 

Miss Julia Porter. 

COOKED ICING. 

To one large coffee-cupful of white sugar add half a cup- 
ful of boiling water; stir it until dissolved, and boil until it 
candies. Beat the whites of three eggs very light, and pour 
the hot candy over them gradually. Beat well together, 
flavor, and spread between cake while warm. 



ICES. 



Ix making ices very much depends on the freezing; hence 
a few suggestions on this point may be of great advantage 
to those who make their own ices. Put the ice in a coarse 
coffee-sack, pound it with an ax or hammer until the lumps 
are about the size of hickory-nuts; see that the freezer is 
properly placed in the tub, the beater in and the cover se- 
cure; place around it a layer of ice, then one of salt (rock 
salt is best), and so on, until the freezer is full, having a 
layer of ice last. Pack very solid, then remove the cover, 
and pour the cream into the freezer, filling about two-thirds 
full to allow room for expansion; replace the cover, and, 
after having turned the freezer for about ten minutes, pack 
the ice down again, drain off the most of the water, add. 
more ice, and turn again, repeating the operation until the 
cream is so stiff you can no longer turn the beater. Then 
brush the ice and salt from the cover, and remove it; take 
out the beater, scrape the cream down from the sides of the 
freezer, beat it well several minutes with a wooden paddle, 
replace the cover, fill the hole with a cork, pour off all the 
water, pack again with ice (using salt at the bottom but 
none at the top of the tub), heap the ice on the cover, set 
away in a cool place until needed, leaving it thoroughly 
covered with a piece of carpet or woolen blanket. When 
cream is used in making ice-cream, it is better to whip part 
of it, and add it just as the cream is beginning to set. 

Water ices are made from the juices of fruits, mixed with 
water, sweetened, and frozen like cream. In making them, 
if they are not thoroughly mixed before freezing the sugar 

(295) 



296 



The New Kentucky Home Cook Book. 



will sink to the bottom and the mixture will have an un- 
pleasant taste; hence it is better to make a sirup by boiling 
the sugar and water together, and when cold adding the 
juice of the fruit. 

Freeze ices in a warm place, since the more rapidly the 
ice melts the quicker the cream freezes, always being care- 
ful, of course, that no salt or water gets into the freezer. 

ICE-CREAM. 

Take three pints of sweet cream, one quart of new milk, 
one pint of powdered sugar, the w 7 hites of two eggs beaten 
light, and one table-spoonful of vanilla. Put in the freezer 
until chilled through, and then freeze. This is very easily 
made. Miss Lizzie Moores. 

ICE-CREAM. 

Dissolve in one quart of rich cream one-half pound of 
pulverized sugar, and flavor with vanilla or other essence; 
no boiling is necessary. It should be about as thick as 
cream for coffee. Use a patent freezer. This is a conven- 
ient and quick receipt. 

ICE-CREAM. 

Take one pint and a half of sugar and one gallon of 
cream, flavor to taste, and put to freeze. When almost 
frozen, add the beaten whites of two eggs, and freeze until 
flrm. Mrs. Will Shackleford. 

ICE-CREAM. 

Take the yelks of eight eggs, one pound of sugar, two 
pints of rich milk, one quart of cream, and one table-spoon- 
ful of vanilla. Beat the eggs with the sugar until very light ; 
scald the milk in a custard-kettle, then stir in the eggs and 
sugar; let all remain over the fire until it begins to thicken, 
but no longer, or it will curdle. When taken off the stove, 
mix in one-fourth of a box of Cox's gelatine, which has been 



The Neiv Kentucky Home Cook Book. 



297 



soaked for half an hour in two table-spoonfuls of warm 
water. Upon adding it to the hot milk it will immediately 
dissolve; then add the vanilla. Cool the custard well be- 
fore putting it into the freezer. Stir it constantly until it 
begins to set, then add the quart of cream which has been 
whipped to a stiff froth. Mrs. C. E. Tabb. 

ICE-CREAM. 

Take one pint of new milk ; when boiling hot, sift into it 
one tea-spoonful of sea-moss farina, boil into a custard, and 
strain through a cloth ; stir it until cool, then beat into one- 
half gallon of rich cream, sweetened with one pint of sugar 
and flavored with two tea-spoonfuls of vanilla. If a patent 
freezer is used, the cream does not require to be whipped. 
Freeze until very light. Mrs. Julia Chexowetii. 

PREPARED CREAM. 

Chop fine one ounce and a half of sweet almonds, and mix 
with one quart of thick cream and one-half pound of sugar, 
add a few drops of almond extract. The almonds should, 
of course, first be blanched by pouring hot water on them. 
Cut one ounce of citron into thin slices, and stir it in with the 
other ingredients. Freeze like ice-cream. When ready to 
serve, dip a towel into boiling water, and put it around the 
freezer; repeat this until the cream will slip from it, then 
cut into slices. Mrs. J. A. Hexdeesox. 

DELMONICO. 

Beat the yelks of six eggs very light, then add one coffee- 
cupful of sugar; steep one-third of a vanilla-bean in one- 
half pint of cream, and dissolve one-half box of gelatine in 
one-half tea-cupful of water; then add the warm cream to 
the gelatine, the eggs and sugar to this, and whip one quart 
of cream and stir into the other ingredients. Have the 
freezer ready, as it should be frozen before it congeals. 

Miss Piicebe Wood. 



298 



The New Kentucky Home Cook Book. 



FROZEN CUSTARD. 

Take six eggs beaten together, three coffee-cupfuls of su- 
gar, and one table-spoonful of flour. Have one gallon of new 
milk in a custard-kettle ; when it begins to boil, stir in the 
eggs, sugar, and flour, which have been well mixed together ; 
let it boil until it begins to thicken, no longer; remove from 
the fire, and beat well until cold; flavor with one table- 
spoonful of vanilla. Freeze the same as other ices. 

Mrs. E. B. Powell. . 

WHITE COFFEE ICE-CREAM. 

Roast carefully to a nice brown four ounces of the finest 
white coffee ; while perfectly hot from the fire, put it into a 
quart of cream which has been sweetened to taste; let it 
stand two hours ; then strain it through a fine sieve, and 
freeze. The above can be made by putting half a pint of 
very strong infusion of coffee into the cream; but this makes 
the mixture brown, and does not give it so fine a flavor, al- 
though it is the usual method practiced by leading confec- 
tioners. F. ft. Traxel. 

CHOCOLATE CREAM. 

Take one quart of rich cream ; bring one quart of milk 
to a boiling, and stir in one and one-half section of sweet 
chocolate, two eggs beaten light, and one table-spoonful of 
corn starch; boil until thick. When cold, add the cream 
and one table-spoonful of vanilla. Freeze until firm. 

Mrs. Harry Wadsworth. 

CARAMEL CREAM. 

Put two pints of brown sugar into a skillet, and stir it 
until a deep reddish brown ; boil in two quarts of milk six 
sticks of cinnamon. When it boils, stir in the beaten yelks 
of eight eggs, then the burned sugar. This must be done off 
the fire. Add a little white sugar, and freeze. One quart 
of cream will greatly improve it. Miss Allie Bascom. 



The New Kentucky Home Cook Book. 



299 



CHOCOLATE CREAM. 

Take one quart of new milk, one heapiDg pint of sugar, 
one quart of cream, six table-spoonfuls of grated chocolate, 
two eggs, and vanilla to taste. Heat the milk, add the eggs 
and chocolate after dissolving, and cook until thick; then 
add the cream well whipped. Put it into the freezer to 
freeze. When almost frozen, add a pint of preserves, peach- 
es, or strawberries, and freeze hard. 

Mrs. Eob. Ficklin. 
COCOA-NUT CREAM. 

To one gallon of cream, sweetened and flavored to taste, 
add two cocoa-nuts grated fine. Stir well, and then freeze. 
When nearly frozen, add the whites of two eggs beaten with 
a little sugar. Mrs. Jas. F. Eobixson. 

COCOA-NUT CREAM. 

To one quart of cream, or three parts cream and one part 
new milk, add one-half pound of loaf sugar, with the riud 
of a lemon ; beat in with it six eggs ; prepare it over a mod- 
erate fire as directed for cream custard. When just taken 
from the fire, stir into the pan four ounces of finely grated 
cocoa-nut; strain thoroughly, and freeze quickly. The skin 
must be taken off the nut previous to grating. 

F. II . Traxel. 

PEACH CREAM. 

To one heaping pint of chopped peaches beaten thorough- 
ly with one pint of sugar add three pints of whipped cream. 
Freeze until firm. Mrs. Eob. Ficklix. 

PEACH CREAM. 

Take one gallon of rich cream, and add to it one quart 
of soft peaches chopped fine, one dessert-spoonful of vanilla 
or a little grated vanilla-bean; make very sweet, and freeze. 
This makes one gallon and a half when frozen. 

Mrs. George Hunter. 



300 



The New Kentucky Home Cook Book. 



APRICOT CREAM. 

Take one can of apricots, chop them very fine, and sweet- 
en to taste ; make one gallon of cream very sweet, put into 
it the apricots, and freeze. Mrs. Laura Dimmitt. 

ORANGE CREAM. 

Take ten oranges, cut a circular hole in the top, and care- 
fully scrape out the pulp so as not to injure the rind; strain 
the juice of two lemons, and add enough sugar to make a 
thick sirup; whip five pints of cream, add the sirup, and 
freeze hard. The sugar must be thoroughly dissolved be- 
fore adding to the cream. Serve in the rind. This will 
make more than one gallon. Mrs. Eob. Fickle*. 

ORANGE CREAM. 

Take one-half gallon of rich cream ; the juice and pulp 
of one dozen oranges, strain, and make very sweet; add to the 
cream, and freeze. Cut the peel of the oranges into quar- 
ters about one-third of the way down, remove the meat, and 
serve the cream in the peel. Mrs. John Piiister. 

APPLE CREAM. 

Take one quart of apples and one quart of rich cream; 
boil the apples, and run them through a sieve; flavor with 
essence of lemon, and make very sweet; stir the cream into 
the apples thoroughly, and freeze. This is very nice. 

Miss Allie Bascom. 

BANANA CREAM. 

To one quart of cream add six bananas sliced; sweeten 
to taste, and freeze. Mrs. Allie Thompson. 

BANANA CREAM. 

Take one-half gallon of rich cream made very sweet and 
strong with vanilla; freeze it until it is like soft snow; then 
add eight bananas sliced very thin and sprinkled lightly 
with sugar. Freeze until hard. Mrs. Geo. Hunter. 



The New Kentucky Home Cook Book. 301 



BISQUE. 

Take one-half dozen dry macaroons, one-third of a pound 
of sugar to each quart of cream. The macaroons should 
be rolled fine and dissolved in a little cream ; then add the 
remainder of the cream, and freeze. When it begins to 
freeze, beat the whites of two eggs, and stir into this. 

Mrs. Emma January. 
MATRIMONY. 

Take one quart of milk, one quart of cream, three cup- 
fuls of sugar, six eggs, and one pint of peaches mashed fine. 
Heat the milk almost to boiling ; add the yelks and sugar. 
Let it get cold. Beat into it the cream and fruit ; add a 
tea-spoonful of vanilla, and freeze. When almost frozen, 
add the beaten whites. Miss Alice Ficklix. 

ICE PUDDING. 

Take four pounds of macaroons, one-fourth of a pound of 
sponge-cake, one-fourth of a pound of sugar. Make a custard 
of a quart of milk and four eggs. Soak the above in the cus- 
tard. Place it in the freezer, stir until partially congealed, 
then add a pint of whipped cream. Freeze hard. Citron 
cut small, or dried currants may be added. 

Mrs. Laura Dimmitt. 
FROZEN PUDDING. 

Make a good custard ; add to it one tumblerful of straw- 
berry or cherry preserves, one-half pound of raisins chopped 
fine, one-half pound of currants, and one-half pound of al- 
monds blanched and powdered. Put this to freeze, and add 
one quart of rich cream whipped to a stiff froth, stirring to 
keep the fruit from settling. Mrs. Saelie Thomas. 

FROZEN PUDDING. 

Make a rich custard of a quart of new milk. Have pre- 
pared a tea-cupful of seeded raisins, one pound of almonds 
(in the shell) blanched and powdered, and one tea-cupful 



302 



Tit e New Kentucky Home CgoJc Bool:. 



of strawberry preserves. Pour over these the hot custard ; 
as soon as cold, put to freeze; when thick as mush, add 
three pints of rich cream which has been sweetened and 
whipped. Stir it frequently, so that the fruit may be well 
mixed. Mrs. Allen Bashfoed. 

FROZEN FRUIT. 
Take one dozen bananas cut as for fruit salad, one-half 
dozen large orauges cut fine, one can of pine-apple chopped 
fine; use all the juice from both oranges and pine-apple; 
mix this well together, add one quart of water, and sweeten 
to taste. "When it begins to freeze, beat the whites of two 
eggs and stir into this. This quantity makes about one gal- 
lon after it is frozen. Mbs. Emma Jaxuaey. 

LEMON ICE. 

Make a rich lemonade, and strain it into the freezer; then 
add the beaten whites of two eggs to a quart or a little 
more of the lemonade. Freeze. 

LEMON ICE. 

Take six lemons and roll" them well, cut them in half, and 
with a knife scrape all the pulp and juice into one-half gal- 
lon of water; add one pint and a half of sugar, or enough 
to make it very sweet ; then put it into the freezer, and let it 
stand awhile before freezing. When it gets like snow, add 
the beaten whites of two eggs, and freeze. 

Mrs. Aldeesox. 

LEMON ICE. 

Take the juice of four lemons, one pound of sugar, one 
quart of water, and the white of one egg beaten to a stiff 
froth. Freeze. M&s Alice McIlvaix. 

PINE-APPLE ICE. 

Take one can of pine-apple grated, one quart of sugar 
made into a thick sirup and poured boiling hot over the 
pine -apple. When cold, pour into the freezer, adding 



The Xeiv Kentucky Home Cool: Booh. 



303 



enough water to fill a one-gallon freezer a little over half 
full. Add tartaric acid to taste, and more sugar, if neces- 
sary. When frozen to a mush, add the beaten whites of 
two eggs. Turn the freezer until full, or until too stiff to 
turn. Much depends on the freezing. Mrs. Chenoweth. 

PINE-APPLE ICE. 
Take two cans of pine-apple ; remove them from the juice 
and chop them fine, taking out all the black specks. Make 
a thick sirup by boiling together three pints of sugar and 
two pints of water. Let it boil a few minutes, and while 
hot pour over it the pine-apple, adding the juice in the can. 
After it cools, add a dessert-spoonful of citric acid, the whites 
of three eggs beaten well, and four pints of water. Freeze 
until firm. Mrs. Sallie Thomas. 

PINE-APPLE ICE. 

Take one can of grated pine-apple, the juice of three 
lemons, the whites of four eggs well beaten, one quart of 
water, and two coffee-cupfuls of sugar. Mix the eggs and 
sugar together, and stir in the other ingredients. This 
quantity, when frozen, will make one gallon. 

Miss Phceee Wood. 

PINE-APPLE ICE. 

Take two cans of fresh pine-apples, and chop the fruit 
very fine; add the juice of two lemons, four tea-cupfuls of 
sugar, and one-half gallon of boiling water. When cold, 
add the whites of two eggs beaten to a stiff froth, and freeze 
until firm. Mrs. Mary E. La^je. 

PINE-APPLE ICE. 

Take one can of pine-apple chopped fine, one quart of 
sugar, three large lemons, the whites of eight eggs beaten 
until very light, and one quart of boiling water. When 
cold, add the beaten whites, and freeze hard. 

Mrs. Alice Forsythe. 



304 



The New Kentucky Home Cook Boole. 



ORANGE ICE. 

Take the juice and fine pulp of one dozen oranges, the 
juice and pulp of one-half dozen lemons, and a little of the 
grated rind to color, but not enough to make it taste; add 
enough water to make one- half gallon all together, and 
three and one-half pints of sugar (it must be very sweet, as 
the sugar freezes out). Put all into a gallon freezer, and 
freeze until quite hard. Mrs. Geo. Hunter. 

APRICOT WATER ICE. 

Take one pound of ripe apricots mashed into a quart of 
water; add the juice of two lemons and sirup or powdered 
sugar to taste ; strain through a sieve, and freeze. 

The freezing alters the character of some fruits; there- 
fore it is necessary to taste the mixture as the freezing pro- 
gresses, and add more lemon juice or sirup as the taste may 
dictate. F. H. Traxel. 

CHAMPAGNE ICE. 

Squeeze the juice of six lemons into a large basin, rasp the 
rinds into the same, add a bottle of Champagne and sirup or 
sugar to taste, whip the whites of four eggs and add to the 
whole; strain through a sieve, and freeze. Any kind of 
wine can be served in this way. F. H. Traxel. 

CHAMPAGNE ICE. 

Take the juice and fine pulp of one dozen lemons, four 
pints of white sugar, and water enough to make one-half 
gallon ; freeze until like snow ; add one pint of Champagne, 
and freeze hard. Mrs. George Hunter. 

SHERBET. 

To six quarts of water add the juice of four lemons and 
four oranges, one can of pine-apple chopped fine, the whites 
of six eggs, and three pints of sugar. Beat the eggs to a 
stiff froth, then add part of the sugar, and beat well before 
mixing with the other. Mrs. Dr. Holtox. 



The New Kentucky Home Cook Book. 



305 



SHERBET. 

Take six fresh lemons, and squeeze out the juice; put the 
peelings on the fire in two quarts of water, and boil well ; 
strain the water in which they were boiled, add the lemon 
juice to it, and make lemonade very sour and then very 
sweet; to this add brandy and rum, about half a pint 
mixed — less rum than brandy ; then freeze. 

Any kind of water ice can be made in this way. Orange 
juice, currant juice, pine-apple, or strawberry, can be made 
delicious. Mrs. Julia Chenoweth. 

ROMAN PUNCH. 

To make two gallons, take four and one-half quarts of 
water, three and one-half pounds of sugar; add three pints 
of good rum, after which rub eight lemons in loaf sugar, 
using the colored part also; squeeze all in, then strain. 
Freeze. It will take about one hour and a half to freeze 
quite firm. Mrs. G. S. Wall. 

20 



BEVERAGES. 



COFFEE. 

The kinds of coffee used in this portion of the country 
are Mocha, African Java, Government Java, Maracaybo, 
Santos, La Guayra, Mexican, and Rio. Each of these is di- 
vided into classes as follows: Fancy, choice, prime, fair, 
good, and common. 

Mocha is raised in Turkey, and is the finest coffee grown. 
It is a small, bright bean, of very rich flavor, and makes 
better tasting coffee when mixed half and half with Govern- 
ment Java than when made by itself. 

African Java is raised in Liberia. It is a very large 
bean, extremely rich when in the cup, and the only objec- 
tion to it would be that it is very hard to roast properly, as 
the bean is so large. 

Government Java is raised in the West India Islands, 
and derives its name from the English Government, who 
first propagated and had it grown. It is lower in price than 
Mocha or African Java. The bean is of a golden and mot- 
tled color, and is rich in a peculiar flavor, similar to a dusty, 
musty taste. "When mixed Avith golden Rio, it makes a 
much better drink than of itself. 

Maracaybo and Santos are very similar to each other in 
the taste — both mild and pleasanf— and are used mostly by 
roasters to mix with Rio and La Guayra. They are both from 
the West India Islands. 

La Guayra is raised in the province of La Guayra. South 
America, and is of itself one of the richest kinds of coffee 
grown. It is exceedingly difficult to obtain a genuine arti 
(306) 



The New Kentucky Home Cook Book. 



307 



cle of it on account of the exporters in Kio de Janeiro mix- 
ing it in the green state with low grade Kio. 

Mexican is a dark-green berry, raised in Mexico, and is very 
strong and pungent. Indeed, it is so strong when enough of 
it is drawn that it will float an egg, and is certainly more 
injurious to health than all other kinds of coffee combined. 

Rio is raised in Brazil. There is more of it produced 
than auy other, and there being as many kinds of it as there 
are of corn it would be hard to describe all ; but for Ameri- 
can use it may be classified golden, peaberry, bright and 
medium green, as the qualities most in use. There is noth- 
ing so rich and refreshing as a cupful of coffee made from 
golden Kio. It being very mild, it is not calculated to 
injure any one, though he may be a dyspeptic. It is a 
large flat bean, golden in color and rich in flavor. The 
peaberry is said to be the male berry of coffee. It is very 
rich, but much stronger than golden Kio, and is the only 
coffee that retains its richness by dilution with water. Green 
Kio is strong when in the cup, of a pungent taste, and 
though more extensively used than any other, is most inju- 
rious to the system. The stimulant contained in it is next 
to alcohol. 

Golden and green Kio being so extensively used, parties 
who have no fear of a hereafter nor care for any one except 
themselves have, through the use of chemicals, learned how 
to color them, and in this way many kinds of coffee are 
sold that are otherwise useless. 

For an extra fine cupful of coffee we would suggest, one 
half each of Mocha and Government Java; for a fine cup- 
ful, one half Government Java, Maracaybo, or Santos, and 
one half golden Rio; for a good cupful, one half golden 
Rio and one half peaberry, or one half Santos and one half 
La Guayra, or one half Maracaybo and one half peaberry. 

M. C. Kussell. 



308 



The New Kentucky Home Cook Book. 



TO CLEAR COFFEE. 

Wash the coffee-pot well every day — always scald before 
using it. It is well once a week,- when in constant use, to 
fill the coffee-pot with water in which has been dissolved a 
table-spoonful of soda, and let it boil a short time, then 
thoroughly scald with clear water. 

When eggs are very scarce, one egg may be used to clear 
coffee five times — the white twice, the yelk twice, and the 
shell once — it being a mistaken idea with many that coffee 
can be cleared only by using the white of the egg. A more 
economical way still is to beat the white of an egg and stir 
it into the coffee just as it is about done toasting, then if 
mixed carefully it will need no further clearing. Then, in 
the entire absence of eggs, as is sometimes the case in mid- 
winter, it may be cleared by wetting in the usual manner 
with cold water, and adding a small piece of bacon rind 
(about one inch square) scraped clean, or a small pinch of 
flour and the* same of salt, which is very good. A little 
pinch of salt is an improvement to coffee. 

CHOCOLATE 

Should only be made for immediate use, as by allowing it 
to become cold and boiling it again the flavor is injured. 
Chocolate is considered more nutricious than either tea or 
coffee, and is without the stimulating effects of either, com- 
posed, as determined by chemical analysis, of starch, gum, 
gluten, oil, and a white # crystallizable substance called the- 
obromine; therefore chocolate and cocoa are considered the 
least injurious of our fashionable drinks. Baker's choco- 
late is decidedly the best for all purposes. 

TO TOAST COFFEE. 

Wash and carefully pick the coffee, put into a large shal- 
low stove-pan, place it in a hot oven, watching and stirring 
frequently until it is a rich, dark brown. Be very careful not 



The New Kentucky Home Cook Book. 309 



to burn it. When nearly clone, a small lump of butter may 
be added and stirred well with the coffee. Put it into a jar 
or can with a close-fitting cover. 

GOLDEN COFFEE. 
To three quarts of water take one tea-cupful of ground 
coffee mixed with white of egg and cold water, let it boil for 
ten minutes, then settle with cold water. Beat to a stiff 
froth say one egg for three cupfuls of coffee (use the egg- 
beater), put the cream into the cups, then the beaten egg; 
hold the coffee-pot high and pour in, and you will have de- 
licious coffee. 

TO MAKE GOOD COFFEE. 

Grind one heaping tea-cupful of coffee; stir into it the 
half of the white of one egg and wet with cold water ; let it 
stand for any convenient length of time. Scald the coffee- 
pot (which of course must always be clean), put in the 
mixture, or drawn coffee, and pour two quarts of boiling 
water over; let it boil a very few minutes, stir down and 
pour out a little of the coffee and pour it back to settle it, 
or add a little cold water, and you will have nice, clear cof- 
fee enough for six or eight persons. Mrs. W. C. S. 

COFFEE. 

To one tea-cupful of ground coffee use three pints of boil- 
ing water. Let it boil ten minutes. Set off of the stove, 
and pour in about two table-spoonfuls of cold water. Serve 
with rich cream, and you will have good coffee. If cold 
coffee is left, it can be used once to wet up the next supply 
of coffee. Mrs. H. C. Ashton. 

DRIPPED COFFEE. 

Put one tea-cupful of ground coffee into the upper divis- 
ion of the coffee-pot and pour over it one quart of boiling 
water. Place it where it will be kept perfectly hot without 
boiling. If it drips through very quickly, it should be 



310 



The New Kentucky Home Cook Book. 



poured through a second time. Serve with boiled milk. It 
is usually strong enough to admit of using half as much 
milk as coffee. 

TEA. 

Scald well the tea-pot ; put in a tea-spoonful of tea for 
one person, but a less proportionate amount for many per- 
sons; pour over a small quantity of boiling water and let 
it stand on the stove-hearth or back part of the stove to 
"draw" two or three minutes, then pour on the desired 
amount of freshly boiled and boiling water. The water 
must be boiling, and the tea made quickly. Serve at once. 
If tea is allowed to stand long, it is not good. 

ICED TEA. 

Make the tea as above directed, in the morning of the 
day that it is wanted for supper. Put it into a china or 
glass vessel and set it in the refrigerator to cool ; or, some 
consider it best to put the tea in cold water and set it in the 
ice-box in the morning, for tea, or supper. 

BLACK TEA. 

To one tea-spoonful of tea put one and one-half pint of 
boiling water. Let it boil for three or four minutes. It is 
much improved by adding cream when served. 

Miss Julia Porter. 

CHOCOLATE. 

Scrape fine about one square of a cake of Baker's Pre- 
mium Ko. 1 Chocolate (which is one ounce), add to it an 
equal weight of sugar, put this into a pint of perfectly boil- 
ing milk and water (of each one-half), and immediately 
mill or stir well two or three minutes. Some persons prefer 
boiling it ten minutes. 

FRENCH CHOCOLATE WITH MILK. 

Place the chocolate cut into small pieces over a slow fire, 
in order that the chocolate may dissolve gradually without 



The New Kentucky Home Cook Book. 



311 



adhering to the pan. When it is completely melted, pour 
boiling milk on it in small quantities, stirring rapidly. After 
adding the requisite quantity of milk, let the mixture come 
to the boiling point for an instant, and you will have a light 
and most agreeable chocolate. 

Chocolate with water may be made in the same manner, 
using water instead of milk. When the full allowance of 
water has been added to the chocolate, the mixture should 
be boiled ten minutes, stirring continually. 

PLAIN CHOCOLATE. 

Scrape fine one ounce (one of the small squares) of Baker's 
chocolate, add to this two table-spoonfuls of sugar, and put 
into a saucepan with one table-spoonful of hot water. Stir 
over a hot fire for a minute or two until it is perfectly 
smooth and glossy, then stir it all into a quart of boiling 
milk, or half milk and half water. Mix thoroughly and 
serve immediately. Made in this way, chocolate is perfectly 
free from oily particles. If it is allowed to boil after the 
chocolate is added to the milk, it becomes oily and loses its 
flavor. Maria Parloa. 

FROTHED CHOCOLATE. 

Take three table-spoonfuls of Baker's chocolate grated 
fine, wet it with one cupful of boiling water, add three pints 
of boiling milk. Stir well ; simmer gently for ten minutes ; 
take from the fire and add two or three table-spoonfuls of 
sugar. Stir in the well-whipped whites of two eggs, pour 
into a hot pitcher. Have ready in a cream-pitcher the 
whipped whites of three eggs with two table-spoonfuls of su- 
gar beaten into them, with which cover the surface of each 
cupful of chocolate before serving. Very nice. 

BREAKFAST COCOA. 
Into a breakfast-cup put a tea-spoonful of the powder, add 
a table-spoonful of boiling water and mix thoroughly, then 



312 



The New Kentucky Home Cook Bool: 



add equal parts of boiling water and boiled milk, and sugar 
to taste. Boiling two or three minutes will improve it. 

Walter Baker & Co. 

BAKER'S COCOA. 

To one pint of milk and one pint of cold water add three 
table-spoonfuls of cocoa. Boil fifteen or twenty minutes. 
Make as sweet as you like. 

COCOA PASTE. 

Put two tea-spoonfuls of paste into a tea-cup, pour upon 
it two table-spoonfuls of boiling water and stir until dis- 
solved, then fill the cup with boiling water and stir again. 
Add cream or milk, if agreeable. Two or three minutes' 
boiling improves it. 

COCOA SHELLS. 

Take two ounces of cocoa-shells, pour upon them three 
pints of boiling water, boil rapidly thirty or forty minutes, 
let it settle and add cream or boiled milk, and sugar at 
pleasure. 



WINES, CORDIALS, ETC. 



From the many contributions to the ensuing department 
we have selected those which have been tested, and are be- 
lieved to be the most simple and easily made, and the least 
hurtful or injurious. We have not given them for, nor do 
we advocate their daily use, upon the table or as a beverage; 
but most persons consider a bottle of good pure wine or cor- 
dial a necessity in the house — to be used as a medicine in 
times of urgent need in the absence of medical aid; and they 
are often prescribed by physicians for the weak and feeble 
to sustain and prolong life. Thus we give them, praying 
that they may be blessed in their use, and not abused. 



The Neiv Kentucky Home Cook Book. 313 



GRAPE WINE. 

Take all the grapes from the bunches, leaving out all im- 
perfect ones, bruise them in any sufficiently large wooden 
or stone vessel without mashing the seeds. Let this remain 
twenty-four hours, then press out all the juice, put it into open 
jars, remove all the scum that rises, have a clean cask, pour 
in the juice, adding two pounds of sugar to each gallon of 
juice — add a little more sugar if the juice is very sour. 
Put the bung in loosely, and let it remain three weeks, then 
tighten and let it stand six months. Drain off carefully, 
bottle and seal, and keep in a cool place. 

GRAPE WINE. 

Take the white grape when fully ripe, pick from the 
stems, pound to a pulp, put them into large stone jars, pour 
over them half as much water as there are grapes, cover 
and let stand until next day, then squeeze out and strain 
the juice. Mix three pounds of white sugar and the whites 
of. two eggs to each gallon of juice, boil a few moments and 
skim. When cold, put into a keg until through fermenting. 
Bottle it, putting a lump of sugar in each bottle. Seal the 
corks, keep in a cool place, or bury them in sawdust, turn- 
ing them over occasionally. 

GRAPE WINE. 

Bruise the grapes, press and strain the juice. Put three 
pounds of sugar to one gallon of juice. Put into jugs, and 
set away without stoppers until it ceases to foam, then tie a 
cloth over the mouth and let it stand until October. Then 
strain again, and put into clean jugs or bottles in a dark 
place. Add more sugar, if necessary. 

Mrs. David Wilson. 
BLACKBERRY WINE. 

To every gallon of berries add one quart of water. Let 
them stand twenty-four hours, then press out the juice and 



314 The New Kentucky Home Cook Book. 



strain. Add three pounds of good brown sugar to each gal- 
lon of juice, put into a cask and keep it full by adding some 
from another vessel reserved for the purpose. After it has 
ceased to ferment, bung it tightly, let it stand three months, 
then bottle, putting a lump of sugar into each bottle. Splen- 
did for the sick. Mrs. E. M. Coxxer. 
BLACKBERRY WINE. 
To every three pints of berries add one quart of water. 
Let it stand twenty-four hours, strain through a colander, 
then through a cloth. To each gallon of juice add three 
pounds of good brown sugar and the whites of two eggs 
beaten to a froth. Put into a thin muslin bag one tea- 
spoonful each of allspice and cloves, and a grated nutmeg, 
and drop in; jout it into a stone jug, filled up and kept full 
with some of the same juice kept in another vessel for the 
purpose, until it is done fermenting, which will be in two 
or three weeks. Cork tightly, and keep in a cool place for 
three or four months, then pour it off into bottles, with a 
little white sugar in each bottle. Seal close. It improves 
with age. Mrs. B. Hurt. 
CHERRY WINE. 

Delightful cherry wine may be made by the above re- 
ceipt. It is better than blackberry wine. 

Mrs. W. 0. Sadler. 
CURRANT WINE. 

Pick perfectly ripe currants from the stem, bruise thein, 
put them into a muslin or linen bag and squeeze out all the 
juice. Mix with it an equal quantity of water, adding to 
each gallon three pounds of white sugar. Boil it a few mo- 
ments, skim well, put it into a cask, stop it tight, and let it 
be undisturbed three or four weeks (according to the quan- 
tity), then draw it off, leaving the settlings in the bottom. 
Bottle, and keep in a cool place. It will be good in a year. 
Age improves it. 



The New Kentucky Home Cook Book.' 



315 



CURRANT WINE. 

Pick ripe currants from the stems, mash and squeeze out 
all the juice with the hands. One-fourth contents of cask 
to be filled must be pure juice. Add ten pounds of granu- 
lated sugar dissolved in well-water to each gallon of juice. 
Fill the cask with well-water after putting in the juice and 
sugar. Cover the bung-hole with thin cloth or perforated 
tin during fermentation. This will make good wine in one 
year — the older the better. Splendid if the receipt is close- 
ly followed. Mr. George Wood. 
RASPBERRY WINE. 

Pick carefully fine ripe raspberries, crush them, squeeze out 
the juice, and measure. Pour as much boiling water on the 
berries as there is juice, let it stand a few hours to extract 
all the juice, then mix all the liquid together and strain it. 
Dissolve in it three pounds of white sugar to each gallon of 
juice, mixing in the beaten whites of two eggs to each gal- 
lon of juice, then put it into a keg until through ferment- 
ing, leaving the bung loose, then put into bottles and seal. 
Keep in a cool place, or bury it in a box of sawdust. 

GOOSEBERRY WINE, 

Pick off the stems and blossoms of ripe gooseberries, and 
press the juioe through a sieve. To each gallon of juice add 
two gallons of water and two and one-half pounds of granu- 
lated sugar. Let it stand until through fermenting, then 
pour off into bottles and seal. 

DAMSON WINE. 

Take four gallons of damsons, pour over four gallons of 
boiling w T ater in a tub or other convenient vessel. Let this 
stand four or five days, stirring it well every day, then strain 
and to each gallon of juice add three and one-half pounds 
of granulated sugar. Dissolve the sugar, and put all into a 
cask. Good in twelve months, when bottle and seal. 



316 The New Kentucky Home Cool: Book, 



RHUBARB WINE (SPARKLING). 

Cut five pounds of rhubarb into short pieces as for tarts, 
and pour on them one gallon of -water. Let this stand five 
days, stirring each day, then strain off, and to the liquor 
add four pounds of granulated sugar. "When this is dis- 
solved, put it into the cask with one lemon and one penny- 
worth of isinglass. This will be ready to bottle in six 
months. 

ELDERBERRY WINE. 

Press the juice from the ripe berries, and add a gallon and 
a half of water to each gallon of juice; to each gallon of 
this add three pounds of sugar, and a pint of brandy to 
every five gallons. Put it into a cask, and bung it loosely. 
Let it stand six or eight days to ferment, and then close 
the bung tight. At the end of six months, draw off a quart 
of it, and stir into it the whites of eggs well whipped, allow- 
ing two eggs to each gallon, and a little dissolved isinglass. 
Pour it back into the cask, mix it well, and let it stand two 
weeks longer. Bottle, and seal. 

GINGER WINE. 

Bruise six pounds of root-ginger, mix with it five gallons 
of water, and boil half an hour; add fifteen pounds of brown 
sugar, and boil until well dissolved. Cool, strain, and put 
it into a cask with eight sliced lemons, one quart of best 
brandy, and a little yeast. When through fermenting, close 
the bung, and let it remain undisturbed three months; then 
bottle it. 

RAISIN WINE. 

Seed and chop fine two pounds of raisins, add one pounc 
of granulated sugar, all the juice and half the grated peei 
of one lemon, and two gallons of boiling water. Put all 
into a stone jar, stir every day for a week, strain, and bot- 
tle. « It will be fit for use in ten days. R. K. B. 



The New Kentucky Home Cook Book. 317 



CHERRY WINE. 

Put four gallons of ripe cherries into a wooden or stone 
vessel. Pour over them four gallons of boiling water. Let 
them stand four or five days. Mash, and stir every day. 
Then strain, and to each gallon of juice add three pounds 
of granulated sugar. Let the sugar dissolve, and pour all 
into a cask, leaving the hung loose until through fermenta- 
tion, then tighten. This will be good in a year. The flavor 
of the kernels is much liked by many in either damson or 
cherry wines; to give this, break one-eighth of the stones 
and infuse into the fruit. A great addition. 

APPLE WINE. 

To a gallon of new cider add a pound and a half of sugar, 
a quarter of a pound of raisins, and half of a lemon. Put 
into a cask as soon as the sugar is dissolved. This will be 
fit for use in two months. 

BLACKBERRY CORDIAL. 

Cover the berries with whisky, let them stand all night, 
strain, and add four pounds of sugar to one gallon of juice. 
Season with cloves, allspice, and cinnamon tied in a thin 
cloth and dropped in. Set away for several weeks. 

Mrs. Dr. J. T. Strode. 

BLACKBERRY CORDIAL. 

Let the berries be well heated, then squeeze out the juice, 
and add one-third whisky; and to each gallon add three 
pounds of sugar. Season with powdered cloves, allspice, 
cinnamon, and mace tied in a thin bag and dropped into the 
jug or bottle. Mrs. Dr. Johx T. Strode. 

BLACKBERRY CORDIAL. 

Put the berries into a kettle on the stove, and cover them 
with water; let them boil just a few moments, then put 
them into a colander and press out the juice, strain it, ?md 



318 



The New Kentucky Home Cook Book. 



add one-third good whisky; add three pounds of sugar to 
each gallon of the liquid, and a heaping tea-spoonful of 
powdered cinnamon, one of allspice, and one of cloves, tied 
in a thin muslin bag and dropped in. Mrs. W. C. S. 

RASPBERRY CORDIAL. 

Gather ripe raspberries, pick them carefully, bruise, and 
squeeze out the juice, to each three pints of which add one 
pint of white brandy. Put it into a demijohn, cork tightly, 
and let it stand for two weeks. Then filter it through a 
muslin bag, and dissolve in it two and one-half pounds of 
white sugar to each gallon of juice. Bottle, and cork se- 
curely. 

Strawberry cordial can be made by the preceding receipt. 
Never boil delicate fruit for cordial, as it injures the flavor. 

PEACH CORDIAL. 

Select finely flavored ripe peaches, wash and wipe care- 
fully, and cut them from the stones ; break half the stones, 
and take out the kernels ; put them with the peaches into a 
cask, filling it full. Pour on as much peach brandy as the 
cask will hold ; stop it tight, and let it stand two months, 
shaking occasionally; then draw off the liquid, dilute with 
one-half water (unless preferred stronger), and add two and 
one-half pounds of sugar to each gallon. Filter through a 
muslin cloth laid over a sieve. Cork it securely in demi- 
johns or bottles for use. 

CHERRY BRANDY. 

Put twenty-four pounds of ripe cherries (stoned) and four 
pounds of strawberries into a cask ; bruise them well with a 
stick, then add six pounds of granulated sugar, twenty-four 
cloves, some cinnamon and nutmegs, together with the ker- 
nels of the cherry-stones; pour over them three gallons of 
brandy. Let the cask remain open, with a thin piece of 



The New Kentucky Home Cook Book. 



319 



muslin tacked over the bung, ten or twelve days ; then close it, 
and let it remain for two months, when it will be fit for use. 

BRANDY PEACHES. 

Wash thoroughly twelve pounds of peaches; allow one- 
half pound of granulated sugar to each pound of peaches ; 
spriukle the sugar over the fruit, and let it remain six or 
eight hours; then boil with the sugar and an ounce of peach 
kernels until the fruit is clear. When cold, put into peach 
brandy. 

RASPBERRY SHRUB. 

Gather ripe raspberries, and pick but do not wash them. 
Bruise them, and put them into a jar. Pour over as much 
good vinegar as will cover them. Cover the jar, and let 
them steep for several days; then strain through a cloth, 
pressing them to obtain all the juice. Pour this on a fresh 
supply of berries, and let them stand for several days ; then 
boil them, strain the liquid through a cloth, and set it away 
to cool. Mix half a pound of white sugar to each quart of 
liquid. When this is thoroughly dissolved, bottle, and seal. 

Strawberry shrub may be made in the same manner, and 
either mixed with iced water is very nice for a summer 
drink. 

RASPBERRY VINEGAR. 

Pour one quart of vinegar over six quarts of raspberries 
mashed. Let them stand twenty-four hours; then strain 
off the vinegar into another jar, and add to that two quarts 
of fresh berries ; let them remain twenty-four hours, and 
strain again. This may be repeated the third time, until 
the vinegar almost jellies. To each pint of juice put one 
pound of white sugar, one wine-glassful of French brandy 
or good Bourbon whisky. Bottle, and seal it. When to 
be used, take one-eighth of a glassful of the vinegar, and fill 
the glass with water. A delicious summer drink. 

Mrs. Charles E. Tabb. 



320 The New Kentucky Home Cook Book. 



CHERRY BOUNCE. 

Take four pounds of sour cherries and the same quantity 
of sweet cherries. Put them into a wooden vessel, and crush 
with a wooden mallet, being sure to break all the stones. 
Put into a deep stone jar, add two and one-half pounds of 
granulated sugar, then cover with one gallon of best whisky. 
Stir well, and pour into a demijohn. Cork tightly, and let 
it stand a month, shaking every day; then another month 
without shakiug; then strain off, and bottle. It is good in 
six months, but better in a year. 

EGG-NOG. 

Take one egg — the yelk in one bowl and the white in 
another — a table-spoonful of sugar beaten well with the 
yelk ; to this add gradually a small wine-glassful of whisky. 
Put one table-spoonful of sugar with the white and half a 
pint of whipped cream — whipped with a Dover egg-beater 
until stiff. Add it gradually to the yellow. 

Mrs. Charlie Tabb. 

EGG-NOG. 

Take the yelks of five eggs thoroughly beaten, add three- 
fourths of a pint of whisky; mix well, and then stir in one 
tea-cupful of granulated sugar. Beat the whites well, and 
add one quart of whipped cream. Mix this gradually with 
the yelks, whisky, and sugar. Mrs. L. C. Dimmitt. 

ROMAN PUNCH. 

Take one dozen lemons and two oranges, roll them well 
on a table under your hands, pare off the yellow rinds, put 
them into a gallon of water, and boil until reduced to three 
quarts; then take out the parings, dissolve in the water 
three pounds of white sugar, and let it cool. Mix in the 
whites of two eggs, and boil up again ; let it simmer awhile, 
strain, and cool it; then mix in the juice of the oranges and 
lemons, and gradually one quart of rum or whisky. 



The Neiv Kentucky Home Cook Book. 



321 



LEMON PUNCH. 

Dissolve oue pound of sugar with one quart of water; 
add two wine-glassfuls of lemon juice, two of old whisky, 
one of rum, and the lemons sliced. 

A GOOD SUMMER DRINK. 

Take two pounds of ripe Catawba grapes picked from the 
stem, squeeze them in a coarse cloth, wringing out every 
drop of juice; add three table-spoonfuls of white sugar; 
when dissolved, add one cupful of water. Surround with 
ice until very cold. Put a lump of ice into a pitcher, pour 
the mixture upon it, and drink. Add more sugar, if not 
sweet enough. 

EGG LEMONADE. 

Take the juice of half a lemon, one heaping table-spoon- 
ful of granulated sugar, and one very fresh egg; put all into 
a goblet, and fill it up with pieces of broken ice and water. 
Have a tin shaker to fit the goblet, and shake it up thor- 
oughly until the egg is well beaten. This makes a cooling 
and nutritious drink. 

LEMONADE. 

Squeeze the juice from one-half lemon into five tea-spoon- 
fuls of powdered sugar ; mix in a goblet, and fill with broken 
ice and water. Have a tin shaker to fit the glass, and shake 
thoroughly; then add a slice of pine-apple with a table- 
spoonful of the juice, a table-spoonful of fresh strawberries; 
or other fruit that is in season may be used, if preferred. 
Delicious. Mr. Erastus Lambdon. 

LEMONADE POWDER. 

Take one pound of white sugar, one ounce of tartaric acid, 
and half an ounce of essence of lemon; mix well, and dry 
thoroughly. When you desire to use it, add one table- 
spoonful of this to a glass of water. Household. 
21 



322 



The New Kentucky Some Cook Book. 



PLAIN LEMONADE. 

Cut into very thin slices three lemons, put them into a bowl, 
add one-half pound of sugar, and bruise well together ; then 
add one gallon of water, and stir well. Soyers. 

LEMON SIRUP. 

Take one dozen lemons, and having pressed out their 
juice, separate the pulp from the skin. Boil the pulp a 
few moments in a pint of water, add this to the juice previ- 
ously extracted, and strain. Add one pound of sugar to 
each pint of the fluid, and boil it for ten minutes; bottle, 
and seal. It keeps well; and one table-spoonful in a goblet 
of water makes an excellent drink. Household. 

CREAM NECTAR. 

Dissolve two pounds of sugar and two ounces of tartaric 
acid in three pints of water, and boil five minutes; when 
cool, beat the whites of three eggs to a stiff froth, stir in one- 
half tea-cupful of corn starch and the juice of three lemons. 
Add one tea-spoonful of essence of strawberry, pine-apple, 
or any other flavoring extract. Bottle, and seal securely. 
Keep in a cool, dark place. Put two table-spoonfuls into a 
tumbler half full of cold water, add a pinch of soda, stir it 
well, and it will effervesce like Champagne or sparkling 
Catawba. Household. 

SODA-WATER. 
Boil two pounds of white sugar and the whites of one and 
a half egg well beaten with two tea-spoonfuls of flour (add 
two drachms of pulverized gum arabic, if convenient) in 
two pints of soft w T ater five minutes. Stir well while boil- 
ing, and set it off to cool. When cool, stir thoroughly into 
the sirup two and one-half ounces of super-carbonate of soda, 
and flavor w T ith any extract desired. Keep this in a bottle 
by itself. Then dissolve two and one-half ounces of tartaric 



The New Kentucky Heme Cook Cook. 



323 



(or citric) acid in one quart of water, and put into another 
bottle. This is the fountain. To mix, take a glass half full 
of ice- water, and pour from both bottles a large spoonful of 
the mixture into it. 

RASPBERRY AND STRAWBERRY SIRUP. 

Squeeze the juice from nice ripe berries, strain it, and 
put it into a preserving-kettle, with a pound of granulated 
sugar to each quart of juice; boil it a moment, skim, and 
let it cool. Put it into small bottles, putting into each a 
wine-glassful of brandy, and filling them quite full with the 
sirup. Frozen, it makes a delicate ice, or a fine beverage 
mixed with ice-water. 

SODA-WATER SIRUPS. 

Fruit Acid. — Citric acid, four ounces; water, eight 
ounces. Dissolve. 

Simple Sirup. — Sugar, four pounds; water, two pints; 
egg sirup, half an ounce. Mix thoroughly. 

Egg Sirup. — Whites of twelve eggs, in which dissolve 
a pound of sugar. This produces the foam when the soda 
is drawn. 

Ginger Sirup. — Tincture of ginger, one ounce; simple 
sirup, two pints. Mix. 

Lemon Sirup. — Extract of lemon, half an ounce; fruit 
acid, half an ounce ; simple sirup, two pints. Mix. 

Strawberry Sirup. — Pure strawberry juice, four 
ounces ; simple sirup, two pints. 

Vanilla Sirup. — Extract of vanilla, three-fourths of 
an ounce ; simple sirup, two pints. Mix. 

Nectar Sirup. — Pure pine -apple juice, four ounces; 
pure strawberry juice, three ounces; extract of vanilla, two 
drachms; simple sirup, two pints. Mix. 

Pine- apple Sirup. — Pure pine-apple juice, four ounces; 
simple sirup, two pints. 



324 The New Kentucky Home Cook Book. 



Raspberry Sirup. — Pure raspberry juice, four ounces ; 
simple sirup, two pints. 

Chocolate Sirup. — German sweet chocolate, two 
ounces; fresh milk, two pints; sugar, one pound; whites 
of three eggs. Grate the chocolate, put it into the milk, set 
it on the stove, and when dissolved let it simmer. Beat the 
eggs well, and gradually mix in the sugar and eggs with 
ihe milk and chocolate, stirring constantly. 

Chexoweth & Co. 



CANDY. 



CANDY MADE WITHOUT COOKING. 

The same quantity of water as the whites of two eggs 
before beating, which may be measured in tumblers. Put 
one tea-spoonful of vanilla in the water, beat the eggs very 
light, and add water and sugar alternately, a small quantity 
at a time. Stir hard, and continue to add sugar until stiff 
as dough, then work with the hands. Confectioner's sugar 
must be used. Make into small cakes, about the size of a 
half dollar, and put an English walnut-kernel in each side, 
and press it in with the fingers; Cocoa-nut, cherries, 
oranges, or candied fruit, may be mixed in with it. Set on 
ice to harden before eating. 

WHITE SUGAR CANDY. 

To eight pounds of white sugar take five pints of boiling 
water and pour over the sugar. Stir until it is thoroughly 
dissolved, then set on the fire and keep it boiling briskly, 
but not hot enough to burn. Wash the salt out of three 
table-spoonfuls of butter. Boil three table-spoonfuls of clear 
vinegar and the butter together in a tin cup. When boil- 
ing hot, pour into the candy. Try the candy by dipping a 
little in cold water. When very hard on the spoon it is 
done. Do not stir the candy while boiling. When done, 
pour out carefully on buttered plates. Flavor with vanilla 
or lemon. When cool, pull until white. 

Miss Alice Ficklin. 
WHITE SUGAR CANDY. 

Take two pints of white sugar, one and one-half pint of 
water, one-fourth of a pint of vinegar, butter the size of an 

(325) 



326 



The New Kentucky Home Cook Book. 



egg, one level tea-spoonful of salt. Put all together in a 
very bright brass kettle, and stir well before setting on the 
range to cook, then place over a hot fire and cook forty 
minutes, or until thoroughly done. Have ready greased 
two meat-dishes, with a table-spoonful of vanilla in each dish. 
Pour the candy quickly from the kettle. When cool enough, 
pull with the tips of the fingers until light and white. 

Mrs. Emily Gray. 
WHITE SUGAR CANDY. 

Take one pint of white sugar, one-half pint of boiling 
w T ater, one table-spoonful of clear vinegar, one tea-spoonful 
of butter with the salt washed out. Boil the vinegar, but- 
ter, and water together with a small piece of vanilla-bean. 
Add the sugar, and stir until thoroughly dissolved, then 
return to the fire and boil briskly until done. Pour on 
buttered plates. Do not stir the candy while cooking. 
When cool enough, pall until white. 

CREAM CANDY. 

Take three pounds of granulated sugar, one pint of cream, 
one-half pint of boiling water, one table-spoonful of vinegar, 
one table-spoonful of butter with the salt washed out. Boil 
quickly. When done and just ready to pour out, put in 
one tea-spoonful of vanilla. Miss E. Paddock. 

HOME-MADE CANDY. 

Take two cupfuls of molasses, one-half cupful of light 
brown sugar, one-half cupful of butter, and one tea-spoonful 
of vanilla. Boil fifteen minutes, and put into buttered pans 
in a cool place. Harper's Young People. 

CANDY. 

Take four pounds of light brown sugar, one-half tea-cup- 
ful of vinegar, one pint of boiling water. Dissolve the su- 
gar well before putting on the fire. After it has boiled ten 
minutes, put in a table-spoonful of butter. Skim the dark 



The New Kentucky Home Cook Book. 327 



scum as it rises. Drop a little on a buttered pan, and if it 
can be picked up in the fingers without sticking, it is done. 

Mrs. Yeaman. 

COCOA-NUT DROPS. 

Take one pound of grated cocoa-nut, one-half pound of 
pulverized sugar, and the whites of six eggs beaten to a stiff 
froth. Drop on buttered pans, and bake. 

Young People. 

COCOA-NUT CANDY. 

Take two cupfuls of white sugar, one-half cupful of cream. 
Stir well together in a saucepan on top of the stove. Boil 
for ten minutes. Have a slow fire, as it burns easily. Stir 
in the grated cocoa-nut, and pour into shallow pans. When 
cool, cut into squares. Let it remain until cold. Do not 
butter the pans, as there is oil enough in the cocoa-nut. 

Miss Phcebe Wood. 

CREAM ALMONDS. 

Take two and one-half cupfuls of powdered sugar, one- 
half cupful of boiling water. Boil four minutes, then beat 
until cold enough to handle. Mold over almond kernels, 
and roll in coarse sugar. Harper. 

TO SUGAR CORN. 

Put into a kettle one table-spoonful of butter, three ta- 
ble-spoonfuls of water, one tea-cupful of white sugar. Boil 
until ready to candy. Put in three quarts of popped corn ; 
stir briskly, and remove from the fire. When cool, each 
grain will be coated with sugar. Mrs. H. Bieebower. 

CHOCOLATE CREAM DROPS. 

Mix one-half tea-cupful of cream with two cupfuls of su- 
gar. Boil and stir fully five minutes. Set the dish into 
another one of cold water, and stir the sirup until it becomes 
hard enough to make into small balls. Put three-fourths 
of a cake of chocolate into a bowl over a boiling tea-kettle 



328 



The New Kentucky Home Cook Book. 



and melt it. Eoll each one separately in the chocolate with 
a fork. Add to the cream one-half tea-spoonful of vanilla. 
Put them on paper to cool. Baltimore. 

CHOCOLATE CARAMELS. 

Take three pounds of brown sugar, one and one-half cup- 
ful of rich cream, one-half cupful of butter, one cupful of 
molasses, one cake of Baker's chocolate. Flavor with va- 
nilla. Stir the ingredients well together and boil. Put on 
buttered plates. When cool, cut into small squares. 

Mrs. J. Eobixson 
CHOCOLATE CARAMELS. 

Take two cupfuls of brown sugar, one cupful of molasses, 
one cupful of grated chocolate, one-half cupful of sweet 
cream, one table-spoonful of butter. Dissolve the sugar and 
molasses in half a cupful of warm water. Dissolve the 
chocolate in the cream. Put all together after it gets hot. 
Stir all the time. Pour on buttered plates. AVhen cool, 
cut into squares. Mrs. W. C. Shackleford. 



WHEN FOOD IS IN SEASON. 



FRUITS. 

Apples are iu season all the year ; cheapest from August 
until spring. 

Blackberries from July to September. 

Cantaleups from July to October. 

Cherries from May to August. 

Cranberries from September to April. 

Currants, green, June to July; ripe, July to August. 

Damsons from July to December. 

Elderberries, August and September. 

Gooseberries from June to September. 

Grapes from September till winter. 

Lemons arrive fresh from the West Indies in winter. 

Musk-melons from July to the middle of September. 

Oranges from Florida and the West Indies are in market 
from October until April; those from the Mediterranean 
from January until May. The Florida oranges are the best 
and the largest. 

Papaws are ripe about the middle of September. 

Peaches come from the Bermudas May 1, are ripe in 
July, and are plenty in market from August to September. 

Pears which are best for eating are in season from August 
to October. 

Prunes arrive fresh from December to May. 
Quinces are in season from October to December. 
Easpberries are in market from the middle of June until 
September. 

(329) 



330 



The New Kentucky Home Cook Book. 



Strawberries appear as early as April 1 in the South, 
but are not plentiful until June, and the season is over in 
July. 

Water-melons are in season from July to October. 

VEGETABLES. 
Artichokes are ready for use in September. 
Asparagus from the first of May until the middle of 
June. 

Beans, string, June to November; Lima, from July 
through the year. 

Beets from June through the year. 

Cabbage May and June, and last through the winter. 

Carrots from May until November. 

Cauliflower from June until spring. 

Celery from August to April, but it is better after being 
touched by frost. 

Corn, green, from June to September. 

Cucumbers, in the South in April; in the Middle States, 
from June to November. 

Herbs for seasoning should be gathered just as they begin 
to flower. 

Horse-radish is always in season. 

Mushrooms are the most plentiful in August and Septem- 
ber. 

Onions, new, from the Bermudas about May 1 ; from 
May until July. 

Peas, green, from the Bermudas May 1 ; from May until 
July. 

Potatoes, new, arrive from the Bermudas about April; 
from June to July — plentiful in July and August. 

Potatoes, sweet, are in season from August to December. 
Pumpkins are in season from September to January. 
Radishes are in season from April until cold weather. 
Rhubarb from April to September. 



The Neiv Kentucky Home Cook Book. 



331 



Spinach is the earliest vegetable used for greens, and is 
continued through the season by providing a succession of 
crops. 

Squash, summer, from June to August; winter, from 
August through the winter. 

Tomatoes are not plentiful before June. 

Turnips, new, are in market about June 1, and last 
through the year. 

MEATS. 

Beef is good at all seasons of the year. 
Lamb in March, but from June to August is best as well 
as cheapest. 

Mutton is in season all the year, but is not so good in the 
fall, the meat being drier and strong flavored. 

Pork should never be eaten in warm weather. 

Veal is in season except in hot weather, when it keeps 
badly. 

Venison, from the buck, is best from August to Novem- 
ber; from the doe, from November to January. 

FOWLS. 

Brant, a choice wild fowl, April and May, and Septem- 
ber and October. 

Chickens are in season all the year, but plentiful from 
May until September. 

Doves, the turtle — one of the best game birds, in August 
and September. 

Ducks, domestic, are best in June and July; wild, in 
spring and fall. 

Geese, wild, from October to December ; tame, when four 
months old. 

Guinea fowls best in winter, when they take the place of 
partridges. 

Partridges, pheasants, or ruffled grouse, are in season in 



332 



The New Kentucky Home Cook Book. 



most markets from September to January, but are best in 
October and November. 

Pigeons, wild, are plentiful in Se] t ember and October. 

Prairie chickens are in season from August to October. 

Rabbits are in season from November to January. 

Snipe from March 20 to April 20 ; again in October. 

Squirrels from May to October. 

Turkeys are best in the fall and winter, though in market 
at all seasons. 

"Woodcock from July to November, but best in October. 
EGGS. 

Eggs are always in season, but are cheap in spring and 
dear in winter. 

FISH. 

As a rule fish are in the best condition just before spawn- 
ing. 

Bass, of which there are a dozen varieties, at all times of 
the year. 

Blue-fish, a popular fish on the sea-coast, from June to 
October. 

Bream, a fish sometimes known as dace, in the winter 
months. 

Chub, a fresh-water fish, in* fall and winter. 
Clams from May to September. 
Conger eels from November to April. 
Crabs from June to January, but are more wholesome in 
the cold months. 

Eels from April to November. 

Haddock in November and December, and June and 
July. 

Halibut in season all the year. 
Herring from February to May. 

Liobsters are plentiful in market except in winter months. 



The Neio Kentucky Home Cook Book. 



333 



Mackerel from May through the summer. 

Oysters are in season from September to May. 

Salmon from March to September. 

Shad appear in market from February 20 to June. 

Sturgeon from April to September. 

Suckers from October to April. 

Trout, brook, are in season from March until August ; 
lake, from October until March ; Mackinaw, in the winter 
months. 




BILLS OF FARE. 



APRIL. 

Sunday, 11. — Breakfast: Fish, Graham cakes, light 
bread, eggs, radishes, coffee. Dinner: Roast of lamb with 
mint sauce, lettuce with mayonaise dressing, new potatoes, 
hard-boiled eggs, radishes, Lima beans, light bread. Des- 
sert — Ice-cream, cake with candied icing, coffee. Lunch : 
Cold lamb with currant catsup, sliced buttered bread, cheese, 
tea. 

Monday, 12. — Breakfast: Stewed prunes, hashed lamb, 
shirred eggs, baking-powder biscuit, coffee. Dinner: Cold 
baked ham, lettuce, radishes, potatoes, eggs. Dessert — 
Float and cake, tea. Supper: Ham fried in batter, plain 
biscuit, pickle, preserves, tea. 

Tuesday, 13. — Breakfast: Oatmeal, broiled steak, wheat 
muffins, boiled eggs, coffee. Dinner: Fricasseed chicken, 
lettuce, new potatoes, spring onions, canned tomatoes, and 
corn-dodgers. Dessert — Fritters ami maple sirup. Supper: 
Cold ham, radishes, coffee-bread, pickles, marmalade, coffee. 

Wednesday, 14. — Breakfast: Cracked wheat, breakfast 
bacon and eggs, drop biscuit, coffee. Dinner : Broiled steak, 
new potatoes, lettuce, boiled onions, biscuit. Dessert — 
Rhubarb pie, coffee. Supper: Grated ham, pickles, Mrs. 
Lee's rolls, stewed potatoes, tea. 

Thursday, 15. — Breakfast: Oatmeal, broiled ham, eggs, 
biscuit, coffee. Dinner: Boiled fish with egg dressing, pota- 
toes with cream dressing, lettuce, tomatoes, steamed corn 
bread. Dessert — Boiled custard and sponge-cake. Supper: 
Mackerel salad, cold ham, tea rolls, preserves, tea. 
(334) 



The New Kentucky Home Cook Book. 



335 



Friday, 16. — Breakfast: Oatmeal, lamb chops, fried po- 
tatoes, Graham biscuit, coffee. Dinner : Roast of beef with 
pepper-sauce, potatoes, tomatoes, corn, lettuce, radishes, cold 
Graham biscuit. Dessert — Bourbon pudding. Supper: 
Cold beef with catsup, lobster salad, plain biscuit, wafers, 
tea. 

Saturday, 17. — Breakfast: Fruit, sliced beef a la mode, 
corn batter-cakes, baking-powder biscuit, coffee. Dinner: 
Baked fish, potatoes, radishes, boiled onions, lettuce, cold 
biscuit. Dessert — Charlotte pudding. Supper: Salmon 
salad, light bread, sliced tongue, preserves and cake, tea. 

MAY. 

Sunday, 18. — Breakfast: Oranges, fish, potato puffs, 
Kentucky biscuit, coffee. Dinner: Fried chicken, lettuce, 
pease, asparagus, new potatoes, sliced light bread, pickles, 
jellies. Dessert — Jelly pudding. Lunch: Sliced ham, cold 
bread, preserves, pickle, catsup, cake, coffee or tea. 

Monday, 19. — Breakfast: Fruit, steak, baking-powder 
biscuit, scrambled eggs, coffee. Dinner: Cold ham, light 
bread, potatoes, baked asparagus. Dessert — Canned peach- 
es, cake, coffee. Supper: Thin slices of baked ham broiled, 
tea rolls, baked potatoes, coffee. 

Tuesday, 20.— Breakfast: Stewed currants, broiled lamb 
chops, shirred eggs, corn batter cakes, soda biscuit, coffee. 
Dinner: Roast of beef, spinach dressed with eggs, aspara- 
gus, new potatoes, light bread and corn-pone. Dessert — 
Meringue pudding and sauce, coffee. Supper: Sliced beef, 
chilli sauce, stewed potatoes, Kentucky biscuit, coffee. 

Wednesday, 21. — Breakfast : Stewed prunes, stewed hash 
on toast, corn batter-cakes, plain omelet, coffee. Dinner: 
Boiled fish dressed with eggs, new potatoes, pease, aspara- 
gus, dressed lettuce, Graham bread. Dessert — Custard pie, 
coffee. Supper: Fish salad, porter-house steak, waffles, but- 
tered bread, preserves, coffee. 



Tlie New Kentucky Rome Cool: Booh. 



Thursday, 22. — Breakfast: Cracked wheat, veal cutlets, 
fried potatoes, pocket-books, coffee. I) inner: Pea soup, 
roast of lamb, scalloped onions, spinach, potatoes, cold rolls. 
Dessert — Sponge-cake roll with sauce, coffee. Supper : Cold 
lamb, tomato catsup, wheat muffins, preserves, tea or coffee. 

Friday, 23. — Breakfast: Cracked wheat, fried ham and 
eggs, rice croquettes, corn batter-cakes and biscuit, coffee. 
Dinner: Roast of veal, new potatoes, dressed lettuce, canned 
tomatoes, bread. Dessert — Rhubarb pie, coffee. Supper: 
Sliced veal, plum catsup, Sally-lunn, compote of apples, cof- 
fee or chocolate. 

Saturday, 24. — Breakfast: Broiled steak, soda biscuit, 
scalloped potatoes, scrambled eggs, coffee. Dinner: Meat 
pie, dressed lettuce, jowl and greens. Dessert — Hot rolls 
and preserves, chocolate. Supper: Fried sweet -breads, 
pocket-books, potato balls, preserves, tea. 

Sunday, 25. — Breakfast: Bananas, broiled chicken, sliced 
tomatoes, fresh light bread, coffee. Dinner: Roast of lamb 
with currant jell}*, pease, baked asparagus, cucumbers, po- 
tatoes, light bread. Dessert — Vanilla ice-cream, cocoa-nut 
cake, coffee. Lunch: Cold sliced lamb, cold light bread, 
currant, catsup, pickle, fruit and cake, coffee. 

Monday, 26. — Breakfast: Apple sauce, cold lamb stewed 
with gravy, buttered toast, poached eggs, coffee. Dinner: 
Steak dressed with tomatoes, stewed onions, potatoes, cold 
bread. Dessert — Batter pudding with sauce, coffee. Sup- 
per: Chipped beef, tea rolls, cheese, preserves, coffee. 

Tuesday, 27. — Breakfast: Oatmeal, breakfast bacon 
dipped in corn meal and fried, corn muffins, scalloped pota- 
toes, coffee. Dinner: Baked fish, dressed lettuce, mashed 
potatoes, asparagus, beets. Dessert — Tapioca pudding with 
cream sauce, coffee. Sujijier: Veal loaf sliced, scalloped 
eggs, Kentucky biscuit, catsup, pickle, tea or coffee. 

Wednesday, 28. — Breakfast: Fruit, broiled veal cutlets, 



The New Kentucky Home Cook Book. 337 



stewed potatoes, sliced tomatoes, baking-powder biscuit, 
coffee. Dinner: Beef soup, hot crackers, stuffed steak, 
pease, beets, cymlings. Dessert — Hot biscuit and pre- 
serves, chocolate. Supper: Beef croquettes, sliced tomatoes, 
baker's bread and batter-cakes, preserves, coffee. 

Thursday, 29. — Breakfast: Oranges, liver a la Fran- 
caise, fried potatoes, light rolls, coffee. Dinner: Lamb with 
mint sauce, jowl and greens, asparagus, pease, corn bread. 
Dessert — Gooseberry tart, coffee. Supper: Lamb cro- 
quettes, cucumbers, Sally-lunn, compote of cherries, grated 
cheese, tea or chocolate. 

Friday, 30. — Breakfast : Oatmeal, lamb a la mode, dressed 
radishes, potato balls, hot biscuit, coffee. Dinner: Tomato 
soup, roast of beef, beets, cymlings, potatoes, tomato cat- 
sup, cucumbers, cold biscuit. Dessert — Cake with sauce, 
coffee. Supper: Beef croquettes, sliced tomatoes, German 
puffs, oatmeal and cream, coffee or chocolate. 

Saturday, 31. — Breakfast: Fruit, baked hash, steamed 
eggs, biscuit, coffee. Dinner: Fried fish, mashed potatoes, 
spring onions, jowl and greens, corn bread, pickles. Des- 
sert — Cherry tart, coffee. Supper: Cold ham with French 
mustard, hot rolls, Saratoga potatoes, cheese, compote of 
rhubarb, tea. 

JUNE. 

Suxday, 15. — Breakfast: Strawberries, broiled chicken, 
cold light bread, corn batter-cakes, sliced tomatoes, coffee. 
Dinner: Roast of veal with jelly sauce, sliced tomatoes, 
cymlings, potatoes, sliced bread. Dessert — Mrs. Tabb's 
strawberry short-cake served with cream, coffee. Lunch : 
Cold veal, cold buttered bread, pickles, jelly sauce, cake, 
cheese, tea. 

Monday, 16. — Breakfast : Veal hash, scolloped potatoes, 
baking-powder biscuit, coffee. Dinner: Poor man's soup 
with toasted bread, steak and gravy, potatoes, sliced 



The New Kentucky Home Cool: Bool: 



cucumbers, corn pone, coffee. Supper: Salmon salad, 
sliced tomatoes, pickles, Kentucky biscuit, cheese, tea or 
coffee. 

Tuesday, 17. — Breakfast: Oatmeal with cream, lamb 
chops, soda biscuit, potato cakes, coffee. Dinner: Chicken 
pie, potatoes dressed with cream, stewed tomatoes, onions, 
sliced light bread, lettuce. Dessert — Pie. Supper: Broiled 
dried beef served with drawn-butter sauce, Sally-lunn, sliced 
tomatoes, strawberries and cup cake, tea. 

Wednesday, 18. — Breakfast: Cracked wheat with cream, 
broiled fish, light rolls, cucumbers, coffee. Dinner: Roast 
of beef with tomato catsup, cold rolls, beets, potatoes, eyrn- 
lings. Dessert — Ginger pudding, coffee. Supper: Sliced 
beef a la mode, Saratoga potatoes, tea rolls, strawberries, tea. 

Thursday, 19. — Breakfast: Stewed hash on toast, corn 
batter- cakes, sliced tomatoes, coffee. Dinner: Mrs. Dim- 
mitt's tomato soup, baked fish with drawn -butter sauce, 
mashed potatoes, beets, cucumbers, light bread. Dessert — 
Strawberry short-cake, coffee. Supper: Fish salad, wheaten 
muffins, pickles, strawberries, tea. 

Friday, 20. — Breakfast: Broiled steak, poached eggs, 
fried potatoes, Kentucky biscuit, coffee. Dinner: Boiled 
leg of mutton with egg dressing, bacon and beans, scalloped 
tomatoes, cymlings, cold biscuit. Dessert — Green apple 
pie, coffee. Supper: Cold slices of mutton with Hollandaise 
sauce, baking-powder biscuit, apple sauce, tea. 

Saturday, 21. — Breakfast: Fruit, broiled breakfast ba- 
con, soda biscuit, fried potatoes, coffee. Dinner: Steak 
dressed with tomatoes, potatoes, beans, cucumbers, corn 
muffins. Dessert — Apple dumplings, coffee. Supper: Sar- 
dines, pocket-books, coddled apples, sliced tomatoes, tea. 

Sunday, 22. — Breakfast: Raspberries, broiled chicken, 
waffles, cold bread, sliced tomatoes, coffee. Dinner: Fried 
chicken, potatoes with cream dressing, cymlings, sliced tc- 



The New Kentucky Home Cook Book. 



339 



matoes, cold bread, cheese. Dessert — Strawberry ice-cream, 
water-melon, cake, coffee. Lunch: Sliced tongue, sliced 
tomatoes, cold buttered bread, raspberries, chocolate. 

Monday, 23. — Breakfast: Steak, Graham gems, stewed 
potatoes, coffee. Dinner: Mock duck, potatoes, sliced toma- 
toes, cucumbers. Dessert — Cherry Charlotte, cold bread, 
coffee. Supper: Tongue, baking-powder biscuit, sliced to- 
matoes with mayonnaise sauce, tea. 

Tuesday, 24. — Breakfast: Fruit, broiled sweet-breads, 
fried cucumbers, soda biscuit, coffee. Dinner: Eoast of 
beef with potato leaves, sliced tomatoes, bacon and beans, 
corn-dodgers, pickles, tomato catsup. Dessert — Raspber- 
ries, jumbles, coffee. Supper: Sliced stewed beef, tea rolls, 
sliced tomatoes, tea or coffee. 

Wednesday, 25. — Breakfast: Oatmeal, baked hash, 
wheaten batter-cakes, light bread, cucumbers, coffee. Din- 
ner: Tomato soup, lamb chops, potatoes, sliced cucumbers, 
baker's bread. Dessert — Apple cobbler, coffee. Supper: Salm- 
on salad, Kentucky biscuit, Saratoga potatoes, cheese, tea. 

Thursday, 26. — Breakfast: Veal cutlets, baking-powder 
biscuit, sliced tomatoes, coffee. Dinner: Chickens, potatoes 
with cream sauce, beans, cymlings, cucumbers, cold biscuit. 
Dessert — Raspberries and cream, coffee. Supper: Cold 
chicken, light rolls, sliced tomatoes, stewed fruit, tea. 

Friday, 27. — Breakfast: Oatmeal and cream, lamb 
chops, fried potatoes, egg bread, cold rolls, coffee. Dinner: 
Fish, potatoes, cucumbers, beans, sliced tomatoes, corn muf- 
fins. Dessert — Pie, coffee. Supper: Sliced yeal loaf with 
jelly sauce, wheaten muffins, sliced tomatoes, cheese, tea. 

Saturday, 28. — Breakfast: Fried liver, stewed potatoes, 
plain biscuit, coffee. Dinner: Steak, beans, potatoes, cab- 
bage, cold bread. Dessert — Molded rice with cream, coffee. 
Supper: Cold sliced ham, potato puffs, pocket-books, toma- 
toes sliced, chocolate. 



340 



The New Kentucky Home Cook Book. 



AUGUST 

Sunday, 18. — Breakfast: Cantaleup, fried chicken with 
gravy, corn patties, fresh light bread, coffee. Dinner: 
Chicken, corn pudding, Lima beans, cooked tomatoes, sliced 
cucumbers, cold bread. Dessert — Peaches and cream, cake, 
coffee. Lunch: Cold chicken, sliced tomatoes, cove oyster 
salad, cold buttered bread, iced tea, peaches and cake. 

Monday, 19. — Breakfast: Oatmeal, breakfast bacon 
dipped in egg and cracker, baking-powder biscuit, sliced 
tomatoes, coffee. Dinner: Steak, corn on the cob, potatoes, 
sliced tomatoes, light bread. Dessert — Water-melon, coffee. 
Supper : Broiled beef, tea rolls, sliced tomatoes, potato salad, 
iced tea. i 

Tuesday, 20. — Breakfast : Cantaleup, lamb chops, wheat 
batter-cakes, cold bread, sliced tomatoes, coffee. Dinner: 
Roast of mutton with mutton sauce, potatoes, corn cut off, 
slaw, stewed tomatoes, baker's bread. Dessert— Peaches 
and cream, hot cake, coffee. Supper: Sliced mutton with 
tomato catsup, Saratoga potatoes, Kentucky biscuit, iced tea. 

Wednesday, 21. — Breakfast: Broiled chicken, wheat 
muffins, fried corn, coffee. Dinner: Tenderloin roast with 
potatoes, corn pudding, scalloped tomatoes, Lima beans, 
pickles, biscuit. Dessert — Lemonade, hot cake, coffee. Sup- 
per: Beef sliced with currant catsup, tomatoes sliced, Sally- 
lunn, peaches and cream, cake, iced tea. 

Thursday, 22. — Breakfast: Cantaleup, hash, roasted po- 
tatoes, light rolls, coffee. Dinner: Fried chicken, succo- 
tash, potatoes, stewed tomatoes, corn pone. Dessert — Wa- 
termelon, coffee. Supper: Cold chicken, curd, Kentucky 
biscuit, wafers, fruit, iced tea. 

Friday, 23. — Breakfast: Cantaleup, broiled steak, corn 
fritters, baking-powder biscuit, sliced tomatoes, coffee. Din- 
ner: Roast veal with jelly sauce, corn, tomatoes, potatoes, 
cold biscuit. Dessert— -Velvet pudding, coffee. Supper: 



The Neiv Kentucky Home Cook Book. 341 



Veal croquettes, pickles, waffles, cold bread, iced apples, 
iced tea. 

Saturday, 24. — Breakfast : Cantaleup, lamb steaks, soda 
biscuit, sliced tomatoes, corn fritters, coffee. Dinner: Broiled 
sliced ham, succotash, tomatoes, potatoes, hot rolls. Des- 
sert — Water-melon. Supper : Sardines, pocket-books, sliced 
tomatoes, stewed potatoes, cantaleup, tea. 

Sunday, 25. — Breakfast: Porter-house steak, corn muf- 
fins, cold bread, fried com. Dinner: Smothered chicken, 
corn pudding, Lima beans, baked tomatoes, potatoes, sliced 
bread. Dessert — Peach cream, cocoa-nut cake, coffee. 
Lunch: Salmon salad, tomatoes with mayonnaise dressing, 
buttered bread, curd, iced tea. 

Monday, 26.— Breakfast: Ham steak, Mrs. Lee's toast, 
sliced tomatoes, coffee, fruit. Dinner: Beef soup, stewed 
corn, baked tomatoes, plain bread. Dessert — Water-melon. 
Supper: Wheat muffins, sardines, sliced tomatoes, roasted 
potatoes, peaches and cream, jumbles, iced tea. 

Tuesday, 27. — Breakfast: Cantaleup, beef hash baked, 
baking-powder biscuit, sliced tomatoes, coffee. Dinner: 
Boast beef, corn pudding, stewed tomatoes, Lima beans, po- 
tatoes, corn pone. Dessert — Peach cobbler, coffee. Sup- 
per: Sliced beef with catsup, tea rolls, broiled tomatoes, 
coddled pears, iced tea. 

W t ednesday, 28. — Breakfast: Fruit, hash on toast, bis- 
cuit, fried potatoes, corn batter - cakes, coffee. Dinner: 
Baked heart, cooked tomatoes, baked onions, potatoes, corn, 
corn bread. Dessert — Tapioca pudding, coffee. Supper: 
Oyster salad, rolls, fried tomatoes, fruit, cheese, iced tea. 

Thursday, 29. — Breakfast: Fruit, broiled beefsteak, 
Kentucky biscuit, sliced tomatoes, coffee. Dinner: Vegeta- 
ble soup, veal roast, potatoes, succotash, baked tomatoes, 
corn-dodgers, fruit. Sivpper: Veal croquettes, sliced but- 
tered bread, waffles, sliced tomatoes, honey, iced tea. 



342 



The New Kentucky Home Cook Book. 



Friday, 30. — Breakfast: Cantaleup, beef a la mode, 
Kentucky biscuit, fried tomatoes, coffee. Dinner: Fried 
chicken, corn pudding, stewed tomatoes, Lima beans, pota- 
toes, salt-rising bread, molded rice. Dessert — Jelly and 
cream, cake, coffee. Supper: Shrimp salad, light bread, 
potato puffs, compote of apples, cake, iced tea with sliced 
lemon. 

Saturday, 31. — Breakfast: Lamb chops, soda biscuit, 
fried potatoes, sliced tomatoes, fruit, coffee. Dinner: Stuffed 
steak, boiled corn cut off, potatoes, scalloped tomatoes, hot 
rolls. Dessert — Water-melon, coffee. Supper: Broiled 
dried beef, sliced tomatoes, batter-cakes, fruit lemonade. 

SEPTEMBER. 

Sunday, 14. — Breakfast: Grapes, sliced breakfast bacon, 
fried apples, light bread, sliced tomatoes, coffee. Dinner: 
Smothered chicken, corn pudding, stewed tomatoes, sweet 
potatoes, slaw, sliced bread. Dessert — Pine-apple ice, water- 
melon, cake, coffee. Lunch: Cold chicken, potato salad, 
buttered bread, cheese, iced tea, cake, fruit. 

Monday, 15. — Breakfast: Fruit, broiled ham, baking- 
powder biscuit, sliced tomatoes, coffee. Dinner: Veal cut- 
lets, mashed potatoes, sliced tomatoes, corn bread. Dessert 
— Melon, coffee. Supper: Broiled beefsteak, Kentucky bis- 
cuit, fried potatoes, sliced tomatoes, coffee. 

Tuesday, 16. — Breakfast: Fruit, hash on toast, wheat 
batter-cakes, sliced tomatoes, fried apples, coffee. Dinner: 
Roast lamb with mint sauce, potatoes, string-beans, corn, 
tomatoes, corn bread. Dessert — Apple-cobbler with cream, 
coffee. Supper: Cold lamb with currant catsup, waffles, 
light bread, fruit, chocolate. 

Wednesday, 17. — Breakfast: Oatmeal and cream, steak, 
corn muffins, fried apples, coffee. Dinner: Fried chicken 
on mush, corn pudding, potatoes, tomatoes, Lima beans, 



The New Kentucky Home Cook Booh. 343 



Graham bread. Dessert — Water-melon. Supper: Oyster 
salad, sliced tomatoes, pocket-books, cantaleup, tea. 

Thursday, 18. — Breakfast: Cantaleup, lamb steak, plain 
biscuit, fried potatoes, sliced tomatoes, coffee. Dinner: 
Roast of beef with horse-radish sauce, scalloped sweet pota- 
toes, potato leaves, corn, tomatoes, cold rolls. Dessert — 
Peach-cobbler, coffee. Supper: Cold beef, dressed tomatoes, 
waffles, peaches and cream, coffee, jumbles. 

Friday, 19. — Breakfast: Cantaleup, baked hash, sliced 
tomatoes, corn muffins, coffee. Dinner: Smothered chick- 
en, corn pudding, tomatoes, Lima beans, hot biscuit. Des- 
sert — Peaches and cream, coffee. Supper: Cold chicken, 
sliced tomatoes, buttermilk biscuit, fruit, tea. 

Saturday, 20. — Breakfast: Cantaleup, ham steak, soda 
biscuit, sliced tomatoes, coffee. Dinner: Mock duck, Lima 
beans, sweet potatoes, tomatoes, baker's bread. Dessert — 
\Vater-melon, coffee. Supper: Sliced mock duck with jelly 
sauce, fried tomatoes, pocket-books, tea. 

Sunday, 21. — Breakfast: Grapes, broiled chicken, cold 
bread, wheat cakes, tomatoes, coffee. Dinner: Cold baked 
ham with mustard, Lima beans, corn pudding, potatoes, to- 
matoes, salt rising. Dessert — Plain cream, Dolly Varden 
cake, coffee. Supper: Cold ham, egg salad, sliced bread, 
cucumber catsup, cake and peaches, tea. 

Monday, 22.— Breakfast : Cracked wheat, Mrs. Keith's 
beefsteak, baking-powder biscuit, sliced tomatoes, coffee. 
Dinner: Cold ham, tomatoes, baked potatoes, sliced bread. 
Dessert — Fruit, cake, coffee or tea. Supper : Grated ham, po- 
tato salad, rice crumpets, Aunt Kitty's apples and cake, tea. 

Tuesday, 23. — Breakfast: Cantaleup, mutton chops, egg 
bread, fried potatoes, coffee. Dinner: Roast of beef with 
potatoes, corn and beans, tomatoes, slaw, biscuit. Dessert — 
Sliced apple pie, coffee. Supper: Croquettes, sliced toma- 
toes, waffles, fruit, tea. 



344 



The New Kentucky Home Cook Book. 



Wednesday, 24. — Breakfast : Grapes, hash on toast, corn 
batter-cakes, tomatoes, coffee. Dinner: Chicken, Lima 
beans, corn, sweet potatoes, Irish potatoes, corn pone. Des- 
sert — Stewed pears with cream, sponge-cake, coffee. Sup- 
lie r: Cold chicken, tomatoes sliced, tea rolls, fruit and cake, 
tea. 

Thursday, 25. — Breakfast : Oatmeal and cream, Graham 
biscuit, liver and breakfast bacon, potatoes, coffee. Dinner: 
Boiled fish with egg sauce, slaw, Irish potatoes,- succotash, 
sweet potatoes, baker's bread. Dessert — Rice pudding, cof- 
fee. Supper: Fish salad, Saratoga potatoes, corn muffins, 
wafers, tea. 

Friday, 26. — Breakfast: Cracked wheat and cream, 
broiled ham, poached eggs on toast, light bread, batter-cakes, 
coffee. Dinner: Steak dressed with tomatoes, potatoes, 
corn and beans, corn pone, Graham gems. Dessert — Lem- 
on jelly, almond custard, cake, chocolate. Supper: Mus- 
tard, sardines, potato salad, plain biscuit, fruit and cake, 
tea. 

Saturday, 27. — Breakfast: Grapes, breakfast mackerel, 
baking-powder biscuit, potato puffs, coffee. Dinner: Veg- 
etable soup, corn and beans, Irish potatoes, tomatoes, cold 
biscuit. Dessert — Fruit, jumbles. Supper: Broiled beef- 
steak, Mrs. Desha's rolls, Saratoga potatoes, peaches and 
cream, cake, coffee. 

NOVEMBER. 

Sunday, 16. — Breakfast: Oranges, fried oysters, waffles, 
Saratoga potatoes, cold light bread, coffee. Dinner: Oyster 
soup, baked chicken, rice with cheese, potatoes mashed and 
baked, tomatoes, slaw, sliced bread. Dessert — Cake with 
sauce, coffee. Lunch: Cold chicken, salmon salad, cold 
buttered bread, preserves and cake, tea or milk. 

Monday, 17. — Breakfast: Oatmeal and cream, sausage, 
baking-powder biscuit, coffee. Dinner: Steak dressed with 



The New Kentucky Home Cook Book. 



345 



tomatoes, potatoes, corn, light bread. Dessert — Canned 
fruit, coffee. Supper: Chipped beef, corn muffins, baked 
potatoes, preserves and cake, coffee. 

Tuesday, 18. — Breakfast: Fruit, spare-rib, Kentucky 
biscuit, stewed potatoes, coffee. Dinner: Noodle soup, roast 
of beef, hominy, sweet potatoes, slaw, corn-dodgers. Des- 
sert — Plain fruit pudding with sauce, coffee. Supper: Beef 
croquettes (out of soup-bone), wheat muffins, shrimp salad, 
coffee, fruit. 

Wednesday, 19. — Breakfast: Yeal cutlets, buttermilk 
biscuit, fried hominy, coffee. Dinner: Sliced beef a la mode, 
hominy, potatoes, macaroni, cold biscuit. Dessert — Rice 
pudding, coffee. Supper: Broiled steak, drop biscuit, Sara- 
toga potatoes, preserves, tea-cakes, tea. 

Thursday, 20. — Breakfast: Cracked wheat, hash, Gra- 
ham gems, light bread, eggs, coffee. Dinner: Chicken-pie, 
salsify, Irish potatoes, turnips, corn pone. Dessert — Sliced 
apple pie, coffee. Supper: Sausage, Miss Mollie Chile's 
rolls, corn batter-cakes, potatoes, tea. 

Friday, 21.— Breakfast: Stewed peaches, Mrs. O. H. P. 
Thomas's steak, plain biscuit, wafers, fried hominy, coffee. 
Dinner: Baked chine (back-bone), turnips, fried cabbage, 
potatoes, Kentucky dodgers. Dessert — Pumpkin-pie, coffee. 
Supper: Broiled dried beef, Sally-lunn, roasted potatoes, 
compote of apples, cake, chocolate. 

Saturday, 22. — Breakfast: Sausage, scrambled eggs, 
light bread, wheat batter-cakes, fried apples, coffee. Din- 
ner: Mrs. Dimmitt's tomato soup, heated crackers, baked 
beans, sweet potatoes, baker's bread. Dessert — Apple 
dumplings, coffee. Supper: Broiled ham, pocket-books, 
stewed potatoes, preserves, tea-cakes, tea. 

Sunday, 23. — Breakfast: Oatmeal and cream, fried 
chicken, cold light bread, buckwheat cakes, coffee. Din- 
ner: Oyster soup, ducks, cranberries, celery, sweet potatoes, 



346 



TJie New Kentucky Home Cook Bool:. 



rice, cold bread. Dessert — Charlotte-Russe. Lunch : Sliced 
ham, pickle, currant catsup, cold bread buttered, preserves, 
cake. 

Monday, 24. — Breakfast: Hashed duck, baking-powder 
biscuit, fried sweet potatoes, coffee. Dinner: Cold ham 
with chilli sauce, corn and tomatoes, roasted potatoes, corn 
bread, hot biscuit and preserves, coffee. Supper: Ham with 
mustard, Graham batter-cakes, canned pears, light bread, 
coffee. 

Tuesday, 25. — Breakfast: Stewed currants, spare-rib, 
biscuit and corn muffins, fried potatoes, coffee. Dinner: 
Roast of pork, potatoes baked with roast, horse-radish sauce, 
rice, macaroni, egg bread. Dessert — Queen of puddings, 
coffee. Supper: Sliced pork and cold ham with sauce, cold 
bread, waffles, preserves, tea. 

Wednesday, 26. — Breakfast: Stewed prunes, steak and 
onions, drop biscuit, fried potatoes, coffee. Dinner: Cold 
ham, salsify, potatoes, tomatoes, corn muffins. Dessert — 
Rice pudding with sauce, coffee. Supper: Ham salad, 
stewed potatoes, pocket-books, preserves, coffee. 

Thursday, 27 (Thanksgiving). — Breakfast: Brains, 
steak, buckwheat cakes, roasted potatoes, light bread, coffee. 
Dinner: Oyster soup, hot crackers, turkey stuffed with oys- 
ters, cranberries, pickles, celery, jelly, buttered light bread, 
sweet potatoes, macaroni, French pease on toast, eggs. Des- 
sert — Plum pudding with wine sauce, ice-cream, almond 
custard cake, assorted cakes, coffee, fruits, nuts, raisins. 
(No supper.) 

Friday, 28. — Breakfast: Oatmeal, deviled turkey legs, 
biscuit, fried sweet potatoes, coffee. Dinner: Cold turkey 
with cherry catsup, potatoes, baked apples, rice and cheese, 
bread. Dessert — Canned fruit and cake. Supper: Grated 
ham, mush and milk, Sally-lunn, fruit, coffee. 

Saturday, 29. — Breakfast: Turkey hash, buckwheat 



The New Kentucky Home Cook Book. 347 



cakes, biscuit, fried mush, coffee. Dinner: Mutton chops, 
parsnips, cabbage, corn-dodgers, macaroni, Lima beans, cold 
biscuit, coffee. Supper: Broiled ham, White Mountain 
rolls, potato salad, preserves and tea. 

CHRISTMAS DINNER. 

Oyster soup with toast, catsup, pickles, dressed celery, 
cranberries, turkey, Mrs. Bledsoe's premium ham, scalloped 
oysters, French pease, hard-boiled eggs, corn, tomatoes, slaw, 
hot rolls. Dessert — Eve's pudding, orange cream served in 
the orange, fruit cake, Malaga grapes, bananas, pears, coffee. 

JANUARY. 

New t - year's Dinner. — Oyster soup, hot crackers, celery, 
pickles, ducks, currant jelly, fried oysters, sweet-breads with 
pease, macaroni, Lima beans, eggs, potatoes, buttered bread. 
Dessert — Mince-pie, pine-apple ice, chocolate, fruits. 

First Sunday. — Breakfast : Oranges, birds, waffles, cold 
light bread, fried mush, coffee. Dinner: Turkey, scalloped 
oysters, celery, cranberries, sweet potatoes, hominy, pickles. 
Dessert — Orange jelly with cream, cake, chocolate. Lunch: 
Cold turkey, celery salad, sandwiches, pickles, cheese, pre- 
serves and cake, coffee. 

Monday. — Breakfast: Stewed peaches, breakfast bacon, 
fried mush, biscuit, coffee. Dinner: Turkey, hominy, beans, 
tomatoes, cold bread, pickles. Dessert — Bread pudding, 
coffee. Supper: Milk-toast, cold turkey, soda biscuit, cat- 
sup, preserves and tea. 

Tuesday. — Breakfast: Oatmeal, scalloped turkey, Ger- 
man puffs, coffee. Dinner : Mock duck, baked beans, hom- 
iny, turnips, slaw, pickles, bread. Dessert — Custard and 
cake, coffee. Supper: Pressed chicken, plain biscuit, Sara- 
toga chips, cherry preserves, chocolate. 

Wednesday. — Breakfast: Cracked wheat, liver a laFran- 
caise, fried mush, coffee. Dinner: Roast of veal with sauce, 



348 



The New Kentucky Home Cook Book. 



canned corn, pudding, hominy, potatoes, pickles, egg bread, 
biscuit, coffee. Supper: Cold sliced veal with catsup, cod- 
fish balls, waffles, quince preserves, chocolate. 

Thursday. — Breakfast: Stewed apples, fried rabbits, 
fried mush, quick muffins, coffee. Dinner: Baked chickens, 
Lima beans, macaroni, boiled cabbage, corn bread, coffee. 
Supper: Meat croquettes of veal or chicken, Parker-house 
rolls, roasted potatoes, tea, fruit. 

Friday. — Breakfast: Smoked sausage, corn muffins, wheat 
batter-cakes, stewed potatoes, coffee. Dinner: Roast of beef 
with potato roses, chilli sauce, baked tomatoes, baked onions, 
baked apples, bread. Dessert — Mince-pie and coffee. Sup- 
per: Cold beef^ Sally-lunn, rice crumpets, coddled apples, 
coffee. 

Saturday. — Breakfast: Stewed peaches, stewed beef, 
buckwheat cakes, beaten biscuit, # fried hominy, coffee. 
Dinner: Steak dressed with tomatoes, parsnips, scalloped 
potatoes, cold biscuit, corn bread. Dessert — Corn -starch 
pudding, coffee. Supper: Chicken salad, chipped beef, 
Mrs. Desha's rolls, strawberry preserves, cake, coffee. 

FEBRUARY. 

First Sunday. — Breakfast: Oranges, fried oysters, waf- 
fles, cold light bread, rice croquettes, coffee. Dinner: Oys- 
ter soup, turkey, cranberries, pickles, jelly, sweet potatoes, 
macaroni, Boston baked beans, slaw, light bread. Dessert — 
Orange jelly with whipped cream, cake, chocolate. Lunch: 
Cold turkey, oyster salad, pickles, cheese, crackers, cold 
bread. 

Monday. — Breakfast: Stewed apples, pork steak with 
cream gravy, fried potatoes, corn muffins, cold bread, coffee. 
Dinner: Sausage, corn, tomatoes, cold light bread. Des- 
sert — Oranges, bananas, cake, coffee. Supper: Cold turkey, 
drop biscuit, stewed potatoes, preserves, tea. 



The New Kentucky Home Cook Book. 349 



TuesDxIY. — Breakfast: Turkey hash, beaten biscuit, fried 
mush, coffee. Dinner: Beef's heart stuffed, fried cabbage, 
potatoes, baked onions, Lima beans, corn pone. Dessert — 
Mince-pie, coffee. Supper: Mackerel, baking-powder bis- 
cuit, preserves, pickles, cocoa. 

Wednesday. — Breakfast: Oatmeal with cream, spare- 
rib, corn batter-cakes, coffee, biscuit. Dinner: Boiled 
mutton with egg sauce, parsnips, sweet potatoes, turnips, 
slaw, Graham gems. Dessert — Lemon pudding, coffee. 
Supper: Cold sliced mutton, catsup, Mrs. Ad. Wadsworth's 
rolls, salmon salad, greengage preserves, tea. 

Thursday. — Breakfast: Stewed prunes, steak and on- 
ions, fried mush, Kentucky biscuit, coffee. Dinner: Duck 
with baked onion, plum jelly, hominy, potatoes, rice and 
cheese, baked tomatoes, cold biscuit. Dessert — Sponge-cake, 
Charlotte, coffee. Supper: Cold duck, mutton croquettes, 
Sally-lunn, raspberry jam, cocoa. 

Friday. — Breakfast: Oatmeal, ham with cream gravy, 
baking-powder biscuit, buckwheat cakes, hominy, fritters, 
coffee. Dinner: Soup, hot crackers, pickles, steak with oys- 
ters, canned corn, Lima beans, bread. Dessert—Blackberry 
roll with sauce. Supper : Dried beef broiled, chicken salad, 
cream biscuit, canned peaches and cake, chocolate. 

Saturday. — Breakfast: Sausage, soda biscuit, corn bat- 
ter-cakes, fried potatoes, coffee. Dinner: Veal cutlets, po- 
tatoes, hominy, stewed tomatoes, corn bread. Dessert — Gin- 
ger-cake pudding, coffee. Supper: Raw oysters, mixed 
pickles, salad, pocket-books, preserves, coffee. 

MARCH. 

Sunday. — Breakfast: Broiled oysters on toast, waffles, 
cold bread, peach-butter, coffee. Dinner: Baked chickens, 
cranberries, macaroni, Lima beans, scalloped sweet pota- 
toes, French pease, sweet and sour pickles, sliced bread. 
Dessert — Lemon sherbet, cake, coffee. Lunch: Cold chick- 



350 



TJie New Kentucky Home Cool: Booh. 



en, chicken salad, pickles, sandwiches, crackers, cheese, 
candied fruits, cake. 

Monday. — Breakfast: Steak, fried hominy, biscuit, coffee. 
Dinner: Eoast of beef with potato leaves, rice, corn, toasted 
bread. Dessert — Baked custard, coffee. Supper: Cold 
beef broiled with mustard, wheat batter-cakes, cold bread, 
cooked cheese, coffee. 

Tuesday. — Breakfast : Fruit, breakfast bacon and scram- 
bled eggs, Kentucky egg bread, French toast, coffee. Din- 
ner: Steak with tomatoes, corn, macaroni, roasted potatoes, 
bread. Dessert — Rice pudding with plum preserves, coffee. 
Supper: Sliced cold ham, Spanish pickles, Sally-lunn, pear- 
butter, tea. 

Wednesday. — Breakfast: Oatmeal and cream, ham and 
eggs, light rolls, coffee. Dinner: Eoast of veal with pota- 
toes, jowl and greens, tomatoes, baked beans. Dessert — 
Preserves and hot biscuit, milk. Supper: Yeal croquettes, 
ham salad, plain biscuit, coddled apples, wafers, tea. 

• Thursday. — Breakfast: Cold jowl broiled, boiled eggs, 
corn batter-cakes, biscuit, coffee. Dinner: Boiled chicken 
dressed with eggs, potatoes, Lima beans, tomatoes, cold 
bread. Dessert — Batter pudding with sauce, coffee. Sup- 
pler : Ham, poached eggs on toast, pocket-books, cherry pre- 
serves, tea. 

Friday. — Breakfast: Oatmeal, Mrs. Keith's steak, plain 
biscuit, Saratoga chips, marmalade, coffee. Dinner: Fried 
fish, poached eggs, boiled cabbage, potatoes, corn-dodgers. 
Dessert — Charlotte-Busse, chocolate. Supper: Fish salad, 
chipped beef, German puffs, pickles, cheese, tea. 

Saturday. — Breakfast: Fruit, veal cutlets, beaten bis- 
cuit, Graham cakes, stewed potatoes, coffee. Dinner: 
Chicken-pie, jowl and greens, scalloped potatoes, baked to- 
matoes with onion, coffee, hot rolls. Supper: Broiled squab, 
pocket-books, Saratoga potatoes, preserves, coffee or tea. 



MENUS. 



WINTER. 

1. Oysters served in block of ice. 2. Julienne soup. 
3. Boiled salmon garnished with potato croquettes, and ol- 
ives with sauce Hoilandaise. 4. Sweet-breads and pease. 
5. Fillet of beef with mushrooms. 6. Champagne ice. 7. 
Chicken salad with mayonnaise dressing. 8. Cheese fondu 
and wafers. 9. Cabinet pudding ; chocolate ice-cream with 
cake. 10. Fruit. 11. Coffee. 

WINTER. 

1. Mock turtle soup. 2. Fish croquettes garnished with 
potato roses. 3. Fried oysters, cold slaw. 4. Saddle of 
venison with currant jelly sauce, garnished with baked to- 
matoes; scalloped sweet potatoes. 5. Roman punch in 
lemon skins. 6. Shrimp salad with mayonnaise dressing. 
7. Cheese ; wafers ; celery. 8. English plum puddiDg ; pine- 
apple ice with little cakes. 9. Fruit. 10. Coffee. 

WINTER. 

1. Oysters on the half- shell. 2. French gumbo soup. 
3. Broiled shad with Maitre cV 'hotel sauce. 4. Sweet-breads 
with mushrooms. 5. Lamb chops with tomato sauce; roast 
turkey with hard-boiled eggs ; Saratoga potatoes. 6. Frozen 
claret. 7. Celery salad. 8. Macaroni with cheese. 9. 
Mince-meat patties. 10. Orange cream served in the skins. 
11. Fruit. 12. Coffee. 

SPRING. 

1. French tomato soup. 2. Soft-shelled crabs. 3. Sweet- 
breads with screen pease. 4. Pigeon breasts served on toast ; 

(351) 



352 The New Kentucky Home Cook Booh. 



roast lamb with spinach. 5. Lettuce salad with French 
dressing. 6. Roman punch. 7. Ramequins a la Vole. 8. 
Bavarian cream; vanilla ice-cream. 9. Fruit. 10. Coffee. 

SPRING. 

1. Asparagus soup. 2. Fried frog's legs with green pease. 
3. Lamb chops with tomato sauce; boiled fowl with sauce 
remonlade ; fillet of beef with Saratoga potatoes. 4. Cham- 
])agne ice. 5. Lobster salad. 6. Welsh rare-bit. 7. Choc- 
olate glace. 8. Frozen fruit with cakes. 9. Fruit. 10. 
Coffee; wafers. 

SUMMER. 

1. Ox -tail soup. 2. Fried fish with tomato sauce. 3. 
Chickens with cauliflower — -cream dressing for both. 4. 
Roast veal garnished with potato leaves. 6. Claret ice. 

7. Sliced tomatoes with mayonnaise dressing. 8. Cheese; 
wafers. 9. Fruit salad. 10. Strawberry ice-cream with 
fancy cakes. 11. Fruit. 12. Coffee. 

SUMMER. 

1. Roman punch. 2. Clear soup. 3. Boiled fish with 
egg dressing — potato garnish. 4. Fried chicken with cream 
dressing. 5. Sweet-breads with French pease. 6. Fillet of 
beef garnished with baked tomatoes. 7. Corn pudding. 

8. Salad of lettuce. 9. Cheese; wafers; cucumbers. 10. 
Lemon jelly. 11. Peach ice-cream and cake. 12. Fruit. 
13. Coffee. 

LUNCH. 

1. Buillon. 2. Soft-shelled crabs with olives. 3. Sweet- 
bread croquettes with tomato sauce. 4. Haunch of venison ; 
currant jelly ; Saratoga potatoes. 5. Roman punch served 
in lemon skins. 6. Fried oysters garnished with parsley. 
7. Chocolate with whipped cream. 8. Mayonnaise of chick- 
en; cheese sandwiches. 9. Vanilla ice-cream with cake. 
10. Fruit. 11. Bonbons. 



The Neiv Kentucky Home Cook Book. 



353 



A SIMPLE LUNCH. 

1. Sardines; pickled oysters. 2. Cold sliced ham with 
parsley garnish. 3. Chowchow ; cold slaw. 4. Thin slices 
of bread and butter. 5. Tea or chocolate with whipped 
cream. 6. Cheese. 7. Fruit. 

SUPPER (AUTUMN). 

1. Raw oysters served in a block of ice and garnished 
with parsley. 2. Broiled shad with Mattre d'hotel sauce. 

3. Fried chicken served on mush with cream dressing. 

4. Sweet-breads with French pease. 5. Kentucky biscuits; 
waffles. 6. Coffee; tea. 7. Salmon salad. 8. Cheese; 
wafers. 9. Ice-cream and cake. 

AN OLD-FASHIONED KENTUCKY SUPPER. 

1. Raw oysters. 2. Fried chicken with parsley garnish 
and cream dressing. 3. Sardines; sliced tongue. 4. Sara- 
toga potatoes. 5. Worked biscuit; Sally-lunu. 6. Ham 
salad. 7. Tea; coffee; chocolate. 8. Cheese. 9. Pine- 
apple ice with cake. 

BREAKFAST. 
1. Fruit. 2. Broiled fish on toast, garnished with slices 
of lemon. 3. Saratoga potatoes. 4. Coffee; chocolate. 

5. Fillets of steak served on mush and garnished with mush- 
rooms. 6. Fried oysters; Kentucky biscuit. 7. Cheese 
omelet. 8. Rice pancakes with maple sirup. 

A KENTUCKY HOME BREAKFAST. 

1. Oranges. (To serve, see page 216.) 2. Broiled par- 
tridge served on toast. 3. Saratoga potatoes; scrambled 
eggs. 4. Beaten biscuit. 5. Buckwheat cakes with sugar 
sirup. 

23 



HINTS FOR THE SICK-ROOM. 



In selecting a room for the occupancy of the sick, always 
choose one that is sunny and well ventilated, for on these 
two essentials much depends. Air may be freely admitted by 
lowering the top sash of a window and raising the lower sash 
one inch. Avoid having the patient in a draught, and keep 
sufficiently covered, so as not to be chilled. The atmos- 
phere of the room may be speedily deodorized by burning a 
wisp of paper or sprinkling cologne upon a heated shovel. 
Matting for the floor is preferable to carpet; it is easier to 
keep clean, and has no woolen texture to absorb the germs 
of disease. 

The broom- should be moistened before sweeping, and the 
furniture wiped off with a damp cloth. All unnecessary 
furniture should be removed. The bed-linen should be per- 
fectly clean, and frequently changed. Blankets are more 
desirable than comforts where warmth is needed. For the 
outside cover always use the snowy counterpane. Adorn 
the walls with cheerful pictures and pretty objects that will 
attract the eye and divert the mind of the patient while 
convalescing, thereby hastening recovery. 

Have a small table in the room, covered with a white 
cloth; place on it a vase of flowers and a book or two. 
These can be quickly removed and the table placed by the 
bedside when needed. 

Do not have too great a variety at one meal, and very 
little of each article, lest the appetite become satiated. The 
food should be placed upon a tray covered with a spotless 
napkin ; the china, silver, and glass glistening with cleanli- 
(354) 



The Neiv Kentucky Home Cook Book. 



355 



ness; and in the midst of all a tiny bouquet of flowers, 
bright but not fragrant. If the surroundings are dainty 
the simplest fare will look inviting, and perhaps tempt the 
appetite. 

Avoid all unnecessary noise in the room. Sudden noises 
are distracting. The rattling of a newspaper is particularly 
trying upon the nervous system, and should never be per- 
mitted in a sick-room. Replenish the fire with lumps of 
coal in paper sacks; this method will not disturb the pa- 
tient. Under no circumstances awaken an invalid out of a 
sound sleep, unless it is necessary to administer a stimulant 
to sustain life. 

Never whisper in a sick-room. It is far better to talk 
aloud in a moderate tone. Avoid talking just outside the 
door, where only a word or two can be heard and the rest 
imagined. Unpleasant topics should never be discussed in 
the presence of the sick — only the most cheerful news re- 
lated, if you desire their speedy recovery. 

A pleasant-faced, even-tempered nurse is invaluable, and 
should be prized for her worth ; for she will greatly aid the 
physician in enabling the sick one to recuperate, and there- 
by prove an angel in disguise. 

SOUP FOR INVALIDS 

Cut into small pieces one pound of beef or mutton, or a 
part of both. Boil it gently in two quarts of water. Take 
off the scum, and when reduced to a pint strain it. Season 
with a little salt, and take a tea-cupful at a time. 

Complete Home. 

SUPERIOR BEEF TEA. 

Take one pound of lean, fresh beef, chop it fine, and pour 
over it one pint of cold water. Let it stand three hours, 
and drain well. Set the water aside, and pour over the 
beef one pint of tepid water ; let it stand three hours, pour 



356 The Neiv Kentucky Home Cook Book. 



off the water, and set it aside ; then pour over the beef one 
pint of hot water, set it on the back of the stove, let it sim- 
mer for three hours, and drain off the water. Take the 
three pints of water, put them into a saucepan, let it just 
come to a boiling, take it off, and strain it. When cold, it 
is a clear amber-colored liquid. When heated, with pepper 
and salt added, it is a delicious soup, and very nutritious. 

Me. W. J. Chenoweth. 
BEEF TEA. 

Take one pound of good beef, chop it fine, put it into a 
quart bottle, set the bottle into a kettle of water, and boil 
several hours until the juice is extracted. Then season 
with a little salt. 

CHICKEN BROTH. 

Take a small portion of chicken, put it into a saucepan, 
cover it with water, and while boiling add a little rice. 
When quite tender, add a bit of butter, a little salt, and 
two table-spoonfuls of cream. Can be made without rice. 

Mrs. W. H. Wadsworth, jr. 

COOKED CHICKEN FOR THE SICK. 

Prepare a chicken for cooking ; split it, and press it flat ; 
while still damp, salt and pepper it. Rub the inside with 
grated crackers seasoned with butter, having as many to 
adhere as possible. Have a hot skillet just greased suffi- 
ciently to keep from sticking. Put in the chicken, cover it 
with a tight lid, and place it in a hot oven; uncover it in. 
fifteen minutes. If not sufficiently cooked in that time, re- 
place the lid, and let it remain a few minutes longer. 

CORN MEAL GRUEL. 

Take one pint of corn meal, pour over it sufficient cold 
water to thin it. Have ready a quart of boiling water in a 
saucepan over the fire, and pour in the meal, stirring brisk- 
ly until it thickens. . Miss Alice Ficklin. 



The New Kentucky Home Cook Book. 



357 



BARLEY GRUEL. 
Boil the barley three or four hours in plenty of water; 
then when the water is white and glutinous, strain it off, 
and add a little loaf sugar and a very little salt. This is 
exceedingly nourishing, and good for infants. 

Complete Home. 

MOCK OYSTER SOUP. 
Take one pint of boiling milk, half a dozen fresh crack- 
ers, a small lump of butter, and a pinch of salt. Season 
highly with pepper. Miss J ulia Porter. 

BATTER-CAKES FOR INVALIDS. 
Take two nice crackers, pulverize them fine, pour over 
them one pint of boiling milk, and stir in one well-beaten 
egg; add a little salt. Fry in a small quantity of butter. 

SAGO. 

Soak half a tumblerful of sago two hours ; add one pint 
and a half of cold water ; cook in a saucepan, and stir con- 
stantly until clear and thick. Remove from the fire, and 
before it cools sweeten. Add nutmeg and a table-spoonful 
of wine or whisky. Miss Alice Ficklin. 

TAPIOCA. 

Soak half a tea-cupful of tapioca for several hours in cold 
water, then add one pint of boiling water, and cook until 
clear. Flavor with the juice of lemon or grated nutmeg, 
sweeten to taste, and when cold serve with cream. 

Mrs. W. H. "Wadsworth, jr. 

ARROWROOT. 

To one pint of new milk add two table-spoonfuls of ar- 
rowroot thoroughly dissolved in a little milk; boil it until it 
thickens, stirring all the while. Sweeten, and flavor with 
nutmeg. May be eaten warm or cold. 

Mrs. W. H. Wadsworth, jr. 



358 



The New Kentucky Home Cook Book. 



WAFERS FOR THE SICK. 

Take half a pint of cream, whip it thoroughly, add a 
pinch of salt, and sufficient flour to roll it very thin. Bake 
quickly. Mrs. W. H. Wadsworth, sr. 

BOHEMIAN CREAM. 

Beat the whites of five eggs to a stiff froth ; take one wine- 
glassful of jelly and one cupful of sugar, and beat them 
thoroughly together; then add the whites of the eggs. 
Serve with plain or whipped cream. 

Mrs. Charles Sadler. 

PANADA. 

Take three or four crackers, place them in a bowl, and 
pour a pint of boiling water over them. Flavor with good 
whisky or brandy, a little nutmeg, sugar, and small lumps 
of butter. 

EGG PANADA. 

Take the yelk of one egg, three tea-spoonfuls of sugar, 
two table-spoonfuls of cream, a piece of butter the size of a 
walnut, six crackers, one pint of boiling water, and some 
nutmeg. Mix the ingredients. After beating the egg to a 
froth, add wine or brandy to taste, and pour the hot water 
over all. Mrs. Jas. F. Eobinsox. 

BARBERRY JELLY. 

Pick the barberries carefully from the stem ; place them 
in a kettle, and cover with water. When nearly done, 
mash them thoroughly, so as to extract all the juice. Strain 
through a flannel bag. To three pints of juice add two of 
sugar. This jelly is excellent in fever. 

Mrs. W. PI. AVadsworth. 

BAKED APPLES. 

Prick the apples with a needle so they will cook evenly 
and not burst. When thoroughly done, place them on a 
small dish, and serve with loaf sugar and cream. 



The Neiv Kentucky Home Cook Book. 359 



APPLE CUSTARD. 
Parboil a cored tart apple, being careful that it does not 
come to pieces. When tender, place it in a small baking- 
dish, and cover with a sweet custard. Bake until the cus- 
tard is firm. 

BLANC-MANGE. 

Take one ounce of Irish moss, tie it up in a thin cloth, 
and boil it in one pint and a half of milk ; sweeten it, and 
flavor with lemon, vanilla, or peach-water; then strain. 
When cold, serve with plain or whipped cream. 

ROASTED PEACH. 

Select a large, yellow, juicy peach, wipe it, put it into a 
pan with a little water, and bake until it is tender; then 
peel off the skin, divide it in half, cover with sugar, and eat 
with whipped cream. 

An apple or a quince similarly prepared is a tempting 
dish ; and an orange peel deftly filled with ice-cream is a 
pleasant surprise to an invalid. 

WINE JELLY. 

To one box of Cox's gelatine add one pint of cold water ; 
let it stand about two hours, then add one pint of boiling 
water ; take four sticks of ciunamon, break them into three 
table-spoonfuls of water, and let it come to a boiling, then 
pour into the gelatine; also add the juice of two lemons, 
two tumblerfuls of sugar, and one pint of wine. Pour the 
whole into a kettle, and let it boil several minutes; skim 
well, and strain through a flannel bag. 

Mrs. Adna Wadsworth. 

DRINKS FOR INVALIDS. 

Mash any kind of fruit, currants, tamarinds, berries, and 
pour boiling water on them. In ten minutes strain it off; 
sweeten, and cool; add a little ice, if possible. 

Complete Home. 



360 



The New Kentucky Home Cook Book, 



RICE JELLY. 

Boil a quarter of a pound of rice flour with half a pound 
of loaf sugar, in a quart of water, until the whole becomes 
one glutinous mass; then strain off the jelly, and let it 
stand to cool. This is very nourishing and beneficial to in- 
valids. Miss Jceia Porter. 
IMPERIAL GRANUM. 

Dissolve three tea-spoonfuls in half a tea- cupful of cold 
water; stir this into a tea-cupful of boiling milk and water 
(equal parts), and let it boil slowly two minutes. Season 
moderately with salt or sugar. Excellent for weak digestion. 

TOAST WATER. 

Toast a bit of light bread ; add a little bit of butter, salt, 
and pepper. Pour over the whole a few spoonfuls of boil- 
ing water. Quickly prepared, and quite palatable. 

Miss Julia Porter. 

IMPERIAL DRINK. 

Pour one quart of boiling water upon a quarter of an 
ounce of cream of tartar; add a few lemon and orange 
chips and half an ounce of sugar candy. Pour off the clear 
fluid when cold, and use for common drink when feverish. 
WINE WHEY. 

Take one pint of boiling milk, and pour into it one large 
glassful of pale vine when the milk is scalding hot, Boil 
up once, remove from the fire, and let it cool. Do not stir 
it after the wine is put in. When the curd forms, draw off 
the whey, and sweeten. 

LEMON NOGG. 

Beat one egg very light, sweeten, and add the juice of 
one lemon. Then fill a tumbler half full of ice-water, add 
the egg, sugar, and lemon juice, and toss back and forth 
until quite light. 



The New Kentucky Home Cook Booh. 



361 



EGG FLIP. 

Beat an egg separately, then together ; sweeten with a tea- 
spoonful of sugar; then pour over it sherry wine, or any 
kind preferred. This is excellent for the sick. Tastes like 
egg-nog. 

BARLEY WATER. 
Boil two ounces of pearl barley (previously well mashed) 
for twenty minutes in a pint and a half of water; strain it, 
and flavor with lemon and sugar to taste. 

DRINK FOR INVALIDS. 

Take one egg, separate it, beat the yelk and two tea-spoon- 
fuls of sugar together until very light. Over this pour a 
little wine, stirring all the while, then add the white of the 
egg well beaten. Miss Alice Ficklin. 

Hot lemonade, with broken crackers, is quite nutritious 
for a sick person. Miss Julia Porter. 

LIQUID MEASURES. 

Sixty drops are equal to one tea-spoonful. 
Four table-spoonfuls are equal to one wine-glassful. 
Four table-spoonfuls are equal to half a gill. 
Twelve table-spoonfuls are equal to one tea-cupful. 



MISCELLANEOUS. 



THINGS WORTH KNOWING. 

To beat the whites of eggs quickly, put in a pinch of 
salt. The cooler the eggs, the quicker they will froth. Salt 
cools and preserves them. 

Beeswax and salt will make rusty flat-irons as smooth as 
glass. 

Roasted coffee is one of the most powerful disinfectants, 
not only rendering animal and vegetable effluvia harmless 
but really destroying them. 

An attack of indigestion caused from eating nuts may be 
immediately relieved by the simple remedy, "salt." Medi- 
cal men recommend that salt should be used with nuts, espe- 
cially when eaten at night. 

Fish may be scaled much more easily if dipped in boil- 
ing water for an instant. 

The unpleasant odor left on the breath after eating on- 
ions is entirely removed by drinking a cupful of strong 
coffee ; and the coffee being prepared while the onions are 
being cooked counteracts the smell. 

Tough meat may be made as tender as any by the addi- 
tion of a little vinegar to the water when it is put on to 
boil. 

To prevent the disagreeable odor from arising while cook- 
ing cabbage, drop in a small lump of blacksmith's coal. 
The water should be changed when half cooked, and it will 
then acquire greater sweetness. 

Never put pickles into a jar that has had lard in it. 

If the brass top of a kerosene lamp has come off, it may 
• (362) 



The New Kentucky Home Cook Book 363 



be repaired with a little plaster of Paris mixed with a little 
water, and it will be as strong as ever. 

On coming out of a warm room or hall to walk home on 
a cold or damp night, do not indulge in too much conver- 
sation, however agreeable your escort may be, Breathe 
through your nose as much as possible. 

A small piece of resin dropped into the water which is 
placed in a vessel on a stove will add a peculiar property to 
the atmosphere of the room which will give great relief to 
persons troubled with a cough. The heat of the stove is 
sufficient to throw off the aroma of the resin, and gives the 
same relief that is afforded by the combustion, because evap- 
oration is more durable. The same resin may be used for 
weeks. 

To bathe the feet in a strong decoction of mullein-water 
affords great relief when aching ; also when frost-bitten. 

A spoonful of honey heated over the fire, and made as hot 
with ginger as one can take it, will break up a cold. 

Mustard plaster mixed with the white of an egg will not 
blister. 

Salt sprinkled on carpets before sweeping will brighten 
and clean them, and also prevent moths. 

Pure water, fresh air, sunlight, and houses kept from all 
dampness, will save many doctor's bills, and will give health 
and vigor which no money can procure. 

Old wall-paper may be very much improved by rubbing 
it well with a flannel cloth dipped in oatmeal. 

Grained wood should be washed with cold tea. 

Cut cake or hot bread with a hot knife, and it will not be 
clammy. 

When you buy a new lamp-chimney, put it into a vessel 
of cold water ; set it on a stove and let it come to a boiling. 
You can never break that chimney unless you throw a flat- 
iron on it. 



364 



The New Kentucky Home Cook Book. 



Remember to sprinkle the eggs of a setting hen with sul- 
phur ; every louse will be killed by the time she leaves her 

nest. 

A weak preparation of citric acid will restore the color to 
silk or colored goods that are defaced by lime or alkalies. 
First moisten the spot with cold water, and apply with the 
tip of the linger. 

Stains from acids can be removed from linen or cotton by 
washing in warm chlorine-water, and frequently nothing 
more is needed than soaking and rinsing in pure soft cold 
water, then washing and boiling as usual. 

A bit of glue dissolved in milk will restore old crape. 

Half a cranberry bound on a corn will soon kill it. 

An ink-stand was turned over on a white table-cloth. A 
mixture of salt and pepper was thrown over it plentifully, 
and all traces of the ink disappeared. 

Picture frames and glasses are preserved from flies by 
painting them with a brush dipped in a mixture made by 
boiling three or four onions in a pint of water. 

Potato-water is excellent for cleansing and freshening old 
silk. 

To extract paint from cotton, silk, and woolen goods: Sat- 
urate the spots with spirits of turpentine and let it remain 
several hours, then rub it between the hands. It will crum- 
ble away without injuring the color or texture of the goods. 

To remove acid stains from colored silks or worsteds: 
Wet the spots with water and ammonia diluted in propor- 
tion to the delicacy of the goods. Sponge off with alcohol, 
then with a little clear water. Do not rub, but pat the spot 
with a cloth or sponge wet in this mixture. 

To take ink out of linen: Dip the spotted part in pure 
melted tallow, then wash out the tallow and the ink will 
come out with it. 

To remove iron rust: Iron rust in linen or calico may be 



The New Kentuchy Home Cook CooJc. 



265 



removed by clipping immediately in cold water. Another 
and better way: Cover the spots with common salt; squeeze 
over the salt enough lemon juice to wet it, spread it in the 
sun, and in a short time the spots will disappear, unless of 
long standing, when they may need a repetition. When 
the spots disappear, wash and boil out. 

To take mildew out of linen : Take soap and rub it well, 
then scrape some fine chalk and rub it on the linen and lay 
it on the grass. As it dries, wet it a little, and it will come 
out in twice doing. 

HINTS TO LAUNDRESSES. 

A tea-spoonful of turpentine boiled with white cloths will 
aid materially in the bleaching process. 

A table-spoonful of black pepper put into the first water in 
which gray and buff linens are washed will keep them from 
spotting. It will also keep the colors of black or colored 
cambric or muslin from running, and it does not harden the 
water. 

A little gum arabic imparts gloss to common starch. 

A tea-cupful of lye in a pail of water is said to improve 
the color of black goods when it is necessary to wash them. 

A strong, clean tea of common hay will preserve the color 
of French linen. 

Vinegar in the rinsing- water for pink or green will 
brighten these colors, and soda answers the same purpose 
for both purple and blue. The colors of these fabrics 
may be preserved by using a strong milk-warm lather of 
white soap and putting the dress into it instead of rubbing 
it on the material, and stirring into a first and second tub 
of water a large table-spoonful of ox-gall. 

To retain colors: To keep the colors of calico and ging- 
ham bright for a long time, dissolve a piece of alum the size 
of a shell-bark hickory-nut for every pint of starch and add 
to it. This will keep it bright a long time. 



366 The Neiv Kentucky Home Cook Book. 



To wash colored stockings: Prepare a strong lather of 
soap and soft water, free from soda and all other compounds, 
as hot as the hands can bear. After washing the goods 
therein, rinse in clear water with a little salt thrown in to 
prevent the colors from running. It is very necessary to 
wring out as much water as possible, and then wring again 
in a dry towel and dry immediately before a fire. The art- 
icles must be pinned up, not laid over any thing. On no 
account must soap be rubbed on, nor must the article be 
allowed to lie about in folds before drying, as by so doing it 
is apt to stain itself. 

Washing laces: If your lace curtains are soiled, wash 
them, and instead of bluing dip them in some very weak 
cold coffee. They will receive from it a delicate shade of 
ecru, which is so popular for laces just now. Other articles 
of lace may be treated the same way. 

Washing blankets: Blankets should be put into a tub of 
cold water in which has been dissolved a pint of soap and 
two table-spoonfuls of borax. Let them remain all night, 
and in the morning rub and rinse them. Dry them 
quickly. 

Flannels should be washed in warm soap-suds. Rinse 
them in warm water with very little soap in it. Do not 
wring them, but hang them by the fire and dry them imme- 
diately. When almost dry, iron them with a warm iron. 

Washing black calico : Take one tea-spoonful of turpen- 
tine (slightly heaping) and one tea-spoonful of sugar of lead 
to one bucket of clear water. Put the dress in, let it stand 
for half an hour, wring out and wash. This will prevent 
any calico from fading. 

Washing black cashmere : Wash in hot suds with a little 
borax in the water. Rinse in bluing water (very blue), 
and iron on the wrong side while damp. It will look equal 
to new. 



The Xew Kentucky Some Cool: Booh. 



367 



TO FRESHEN BLACK LACE. 

Lay it on a clean table, sponge it all over with a weak 
solution of borax — about an even tea-spoonful or less to a 
pint of warm water — use a piece of black silk (or black kid 
glove is better) to sponge with. While damp, cover with a 
piece of black silk or cloth, and iron. 

TO FRESHEN GRENADINE. 

Take one table-spoonful of powdered borax to one quart 
of water. Sponge the grenadine on the wrong side, and 
press while damp. 

TO CLEAN BLACK SILK. 

Take one tea-spoonful of ammonia and one tea-spoonful 
of turpentine to one pint of water. Let it dissolve, and 
sponge the silk on the right side and iron on the wrong side. 

TO RESTORE VELVET. 

When velvet has been crushed, hold the wrong side over 
a basin of boiling water and the pile will gradually rise. 
Do not lose patience, for it takes considerable time, but the 
result is wonderful. 

TO SMOOTH WRINKLED SILK. 

Sponge on the right side with a very weak gum arabic 
water, and iron on the wrong side. 

TO CURL TUMBLED FEATHERS. 

Hold over the heated top of a stove or range, not near 
enough to burn; withdraw; shake them out; hold them 
over it again, and continue until curled. 

TO CLEAN GILT FRAMES. 

Take the white of eggs and rub gently with a camel's-hair 
pencil. For fly spots, dip a camel's-hair pencil into spirits 
of wine and apply it. 



368 



The New Kentucky Home Cool: Booh. 



TO PRESERVE FURS. 

Pack them in a box lined with brown Holland, first 
sprinkling them liberally with black pepper. This is even 
better than camphor. They should be well beaten before 
putting away, to dislodge any larvae that despite the most 
scrupulous care may be deposited in them. The superiority 
of the pepper consists in the fact that the larvse will not in- 
cubate in the pepper. 

TO CLEAN WHITE OSTRICH FEATHERS. 

Take four ounces of white soap, cut small, dissolve in two 
quarts of rather hot water in a basin. Make the solution 
into a lather by beating with a birchen rod or wires, intro- 
duce the feathers and rub well with the hands for five or 
six minutes after this soaping. Wash in a clean water as 
hot as the hands can bear, and shake until dry. 

TO FRESHEN FLOWERS. 

All flowers may be restored by the use of hot water. For 
this purpose place the flowers in scalding water deep enough 
to cover about one-third of the length of the stems. By 
the time this becomes cold, the flowers will have become 
erect and fresh. Then cut ofif the shrunken ends of the 
stems and put them into cold water. 

TO DRIVE NAILS INTO A SOFT WALL. 

Make a hole with a gimlet twice as large as the screw to 
be driven. Then fill up the hole with plaster of Paris, such 
as is used for fastening the tops of lamps, and imbed the 
screw in the soft plaster. AVhen the plaster sets, the screw 
will hold like iron, and there will be no disfigurement of the 
wall. 

TO REMOVE SMOKE STAINS FROM MANTELS. 

Apply benzole to the stains on the marble and then care- 
fully rub them off with a very clean, soft rag. If the stains 



The New Kentucky Home Cook Book 369 



should not be removed the first time, it should be done again 
and again until all marks are removed. 

TO REMOVE STAINS FROM MARBLE. 

Make a mortar of unslacked lime aud very strong lye. 
Cover the spots thickly with it, and leave it on for six 
weeks. Wash it off perfectly clean, and rub it hard with a 
brush dipped in soap and water. Polish with a smooth hard 
brush. 

TO CLEAN OIL-CLOTH. 

Sweep off the dust, wipe off with a clean flannel cloth, 
wet over with milk, and rub with a cloth until dry. 

TO CLEAN STRAW MATTING. 

Wash with a cloth dipped in cold salt and water, then 
wipe dry at once. This will prevent it from turning yellow. 

TO CLEAN CARPETS. 

Sprinkle the carpet thickly with coarse salt. Moisten 
(not wet) with vinegar, and sweep it off. 

CHAMPION CARPET-CLEANER. 

Take one bar of Babbitt's or German soap, slice thin and 
dissolve in half a bucketful of hot water. Then dissolve in 
half a bucketful of hot water two ounces of sal soda, one 
ounce of borax, one ounce of fullers' earth. Put all the 
ingredients together in a wash-tub, add one bucketful of 
cold water, and let it stand until cold, or overnight. Stir 
well, and it is ready for use. Take up the carpet and thor- 
oughly clean it, put it back on the floor and go over it with 
a good brush, using the mixture as you would soap, having 
a bucketful of clear water to rinse it off with. Take one 
width at a time, and dry off well with a clean cloth as you 
go. When done, it will look almost as bright as when new. 
This receipt is worth to housekeepers every year five times 
the cost of this book. Mrs. H. C. Bruce, Covington, Ky. 
24 



370 



The New Kentucky Home Cook Book. 



TO REMOVE WHITE SPOTS FROM FURNITURE. 

Rub the parts with camphor and the spots will disappear. 
Another : Mix equal parts of salt and lard together and rub 
on the white spots, then wipe off with a dry cloth. 

TO CLEAN RUSTED IRON. 

Rub well with emery paper and coal-oil. Any other oil 
will .answer the same purpose. 

MENDING STOVES. 

When a crack is discovered in a stove, the aperture may 
be completely closed with a composition of wood ashes and 
common salt, made into a paste with a little water and 
plastered over the crack. 

TO STOP A LEAK IN TIN-WARE. 

Beat yellow soap and whiting with a little water into a 
thick paste. Rub this over the part where the leakage is, 
and it will be instantly stopped. 

TO MEND CHINA OR GLASS-WARE. 

Take a thick solution of gum arabic in water and stir 
into plaster of Paris until the mixture becomes of the prop- 
er consistency. Apply it with a brush to the fractured 
edges of the china and stick them together. In three days 
the article cannot be broken in the same place. The white- 
ness of the cement renders it doubly valuable. 

TO DESTROY ROACHES. 

Sprinkle Scotch snuff in the holes where they come out. 

TO DESTROY RED ANTS. 

To get rid of these pests, wash your shelves clean, and 
while damp rub on them fine salt quite thickly. Let it re- 
main on for some time and they will entirely disappear. 
Another way: Break gum camphor into very fine crumbs 



The New Kentucky Home Cook Book. 



371 



and scatter them on every shelf in the cupboard and pantry. 
The remedy is clean, easily applied, and withal effectual. 

TO KEEP CLEAR OF BED-BUGS. 

Take the whites of four eggs and ten cents' worth of 
quicksilver. Put them into a bowl and beat them to a per- 
fect froth. Take a feather and dip into this preparation 
and apply to every part of the bedstead where bugs conceal 
themselves. Do this once a year, and you will never see a 
bed-bug in the house. 

CURE FOR LUMBAGO. 

Take a piece of oil-cloth, such as is used to cover tables, 
but of a soft, pliant kind, sufficiently large to cover the 
loins. Place it over a flannel shirt and bandage with a 
flannel bandage. -Profuse perspiration will ensue, and this 
wearisome complaint is speedily removed. 

A SIMPLE REMEDY FOR NEURALGIA. 

Grate horse-radish and mix in vinegar, the same as for 
table use, and apply to the temple when the face or head is 
affected, and to the wrist when the pain is in the shoulder or 
arm. 

CURE FOR CONSTIPATION. 

To six drachms of nitrate of soda add six drachms of cal- 
cined magnesia ground very fine. Mix with eight ounces 
of water. Dose: One table-spoonful three times a day. 

CURE FOR CROUP. 

Bind a towel or napkin wet with ice-water with a dry one 
over it around the throat, and give a good dose of sirup of 
ipecac. The cloths must be changed every five minutes. 

TO CURE DYSPEPSIA. 

On two table-spoonfuls of unslacked lime pour one quart 
of cold water. Let it stand a few minutes, then bottle and 



372 The New Kentucky Home Cool: Booh 



cork. When clear, it is ready for use. Put three table- 
spoonfuls into one cupful of milk, and drink at any time, us- 
ually before meals, but between meals if the food sours or 
the stomach pains. 

CATARRH REMEDY. 

Equal parts gum arabic, gum myrrh, and blood-root, 
made into a powder and used as snuff, is an unfailing rein- 
ed)'. 

TO REMOVE WARTS. 

Take fiye cents' worth of oil of cinnamon, wet the warts 
thoroughly three times a day until they disappear. 

CURE FOR LOCKED-JAW. 

Apply pounded beet-roots, and remove them as often as 
they become dry. The result will be a complete cure. Such 
a remedy should be borne in mind. 

CURE FOR DIPHTHERIA. 

Take washed flour of sulphur and apply it directly to the 
membraneous growth in the throats of the children by means 
of a common clay pipe. The effect will be almost magical. 
Within two hours there will be complete relief, and the pa- 
tient will entirely recover in two days. 

CURE FOR EARACHE. 

Take a pinch of black pepper gathered up in a bit of cot- 
ton batting, wet in sweet-oil and insert in the ear. It will 
give immediate relief. 

CURE FOR TOOTHACHE. 

Take one ounce of chloroform and one drachm of tunic 
acid. Saturate a piece of cotton and fill the tooth. This is 
splendid. 

A GOOD HEALING SALVE. 

The yelk of an egg, a little turpentine, whisky, and hon- 
ey, all mixed in the egg-shell. 



The New Kentucky Home Cook Cook. 



373 



TO CURE A BURN WITHOUT A SCAR. 

Take one pound of butter, one large handful of sage (ei- 
ther dried or green) ; simmer in the butter until the sage be- 
comes crisp or hard ; add a small piece of beeswax, strain it 
and pour in one gill of the best rum, and stir until it cools. 

TO CURE IVY-POISONED HANDS. 

To quiet the burning, wet them with hot lime-water. 
This will be efficacious when nothing else will do any good. 

TO CURE INSECT STINGS. 

Any absorbent will give relief from bee stings, but per- 
haps nothing is more effectual than raw meat. The sting 
of a bee or wasp may be almost instantly relieved by it. 

CURE FOR FELON, OR RUN-ROUND. 

If a felon, or run-round, appears to be coming on the 
finger, soak the finger thoroughly in strong lye. It will be 
painful, but it will cure a disorder much more painful. 

TO CURE CORNS. 

Take one tea-spoonful of tar, one tea-spoonful of coarse 
brown sugar, and one tea-spoonful of saltpeter, the whole to 
be warmed together. Spread on kid leather the size of the 
corn, and in two days the corn will be drawn out. 

TO CURE BUNIONS. 

These terrible torments can be easily removed by using a 
weak solution of carbolic acid on them for a month. They 
will entirely disappear. 

CURE FOR COLDS. 

Take one table-spoonful of flax-seed and soak in one pint 
of cold water until it softens. Pour off the water and heat 
it on the stove, then stir into it two table-spoonfuls of honey. 
To be taken when cold. 



374 The New Kentucky Home Cook Book. 



SALVE FOR A STRAIN. 

The yelk of egg and salt. 

EXCELLENT FOR A COUGH. 

One table-spoonful of molasses, two tea-spoonfuls of cas- 
tor-oil, one tea-spoonful of paregoric, and one tea-spoonful 
of spirits of camphor. Mix, and take often. 

CURE FOR HOARSENESS. 

Hoarseness is relieved by using the white of an egg thor- 
oughly beaten with lemon juice and sugar. Take one tea- 
spoonful occasionally. 

SURE CURE FOR DYSENTERY. 

Take newly churned butter before it is washed or salted; 
clarify over the fire and skim off all milky particles. Add 
one-fourth brandy to preserve it, and loaf sugar to sweeten 
it. Dose for an adult, two table-spoonfuls twice a day. 

CURE FOR INFLAMED EYES. 

Take one-half ounce of golden seal, pour one-half pint of 
boiling water on it, and let it cool. Bathe the eye with a 
linen rag dipped into this each night on going to bed, and it 
will soon effect a cure. 

RELIEF FOR NERVOUS HEADACHE. 

Wash the head thoroughly with soda-water. This will 
also relieve severe colds. 

CURE FOR WEAK EYES. 

Bathe them in a solution of salt and tepid water night 
and morning. 

THE TOILET. 

Tooth-powder: Mix equal parts of powdered chalk and 
charcoal, adding a small quantity of curd soap. This sim- 
ple receipt not only cleans the teeth, but is a preservative 
against decay. 



The New Kentucky Home Cook Book. 



375 



To remove freckles: A very simple aud harmless remedy 
for freckles is equal parts of pure glycerine and rose-water 
applied every night and allowed to dry. 

Cleaning the head : Take alcohol eight ounces, water six- 
teen ounces, ammonia one ounce, cologne one ounce. Rub 
on the head until the liquid evaporates. No subsequent 
rinsing is necessary. 

To arrest the hair from falling out : Take strong hop tea 
and dilute with whisky. Shake well before washing the 
head. 

To wash brushes and combs: Dissolve a piece of soda in 
hot water, allowing a piece the size of a walnut to one quart 
of water. Put the water into a basin, and after combing 
the hair out of the brush dip it bristles downward into the 
water and out again, keeping the back and handle as free 
from water as possible. Repeat this until the bristles look 
clean, then rinse the brush in cold water. Shake them well 
and wipe the backs and handles, not the bristles, with a 
towel, and set in the sun or near the fire to dry, taking care 
not to put them too close to the fire. Wiping the bristles 
makes them soft, as does also the use of soap. 

Combs: If you can avoid it, never wash combs, as the 
water often makes the teeth split, and the tortoise-shell or 
horn of which they are made rough. Small brushes manu- 
factured expressly for cleaning combs can be purchased for 
a trifling cost. With this the comb should be well brushed, 
and afterward wiped with a towel or cloth. 

HOUSEHOLD. 

To sweeten rancid butter: Work the butter thoroughly 
in sweet milk. If done as it should be, every particle of 
rancidity will be washed out. 

To make a brine for butter : Take a pail of water, add to 
this two quarts of fine salt, one-fourth of a pound of sugar, 
two ounces of saltpeter. Boil and skim this well. With 



376 



The, New Kentucky Home Cook Book. 



the brine thus prepared, cover the butter entirely, and so 
covered it will keep the year round. 

To preserve eggs for winter use: Take a stone jar, have 
ready some wheaten bran thoroughly dry, pack in alternate 
layers eggs and bran, putting the small ends of the eggs 
down. Keep in a dry place, where they will not freeze. 
Salt may be substituted for bran, but it is not so good. 

To preserve grapes: Bunches of grapes may be preserved 
for some time in jars, by taking each bunch and wrapping 
them in soft paper. Cover each layer with well-dried bran, 
and the mouth of the jar should be covered with a bladder 
or the top cemented on. Other and more delicate fruits 
may be preserved by wiping them dry and placing them in 
a jar, covering them with dry sand about one inch thick. 
Each jar should be well filled, then sealed and set in a cool 
place w T here frost will not affect them. 

To prevent jars from breaking: Set the jars on a folded 
cloth wet in cold water, then put in the hot fruit. I have 
never known the jars to break when thus treated. 

Green coloring for cakes: Pound some spinach, adding 
very little water. Squeeze the juice through a cloth and 
place on the fire. As soon as it becomes curdy, take it off 
and strain the liquor through a sieve or mosquito-net. That 
which remains on the net is the coloring matter. 

To kill the grass that springs up in the seams of the flag- 
ging or gravel walks: Meat brine or strong salt and water 
poured into the seams of the nagging or sprinkled over the 
walks for a few times will kill the grass or weeds. 

To color human hair black: Take one part bay-rum, 
three parts olive-oil, and one part of good brandy. The 
hair must be washed every morning. The articles must be 
of the best quality, mixed in a bottle, and always well shak- 
en before applied. 

To prevent the formation of a crust in the tea-kettle: 



TJie New Kentucky Home Co oh Booh. 



377 



Keep an oyster-shell in the kettle — it will attract the strong 
particles to itself. 

To make soap: Take five pounds of grease, three gallons 
of water, one ball of concentrated lye. Boil hard for fif- 
teen minutes; put in a cupful of salt, then boil for half an 
hour longer. When cold, cut out and dry. Another way: 
Take two pounds (or three balls) of caustic soda, eight 
pounds of grease, and five gallons of water. Boil two and 
one-half hours. 

In making a chicken-broth for invalids, be sure to break 
the bones. 

To keep eggs for family use : Take one gallon of water, 
one and one-half pint of common salt, and two pints of lime- 
stone lime. Dissolve the lime and salt in the water. Place 
perfectly fresh eggs in a stone jar, and cover with this solu- 
tion. Keep in a dry, cool place, but do not let them freeze. 
Eggs put up in this way can be kept perfectly fresh for a 
whole year. Be particular to take from the jar only those 
intended for immediate use. This is really splendid. 

Mrs. Amanda M. Bridges. 

Receipt for cleaning furniture : Three ounces of linseed- 
oil, three ounces of alcohol, two drops of winter-green oil, 
two drops of analine in solution, one-half ounce balsam of 
tar, one-half ounce of sulphuric ether. Mix all well to- 
gether. Mrs. Dr. Holtox. 




COOK'S TIME-TABLE. 



Breads: 










15 




1 




Kolls 




40 






30 


Muffins, corn-meal . . . 




25 






30 


Eggs: 










15 


Soft boiled 




Q 
O 


Fowls: 










30 


Partridge, broiled . . . 




30 




1 








30 






30 


Turkey, roasted, per lb 




20 


Goose, roasted, per lb 




20 




2 


30 


Meats : 






Ham, boiled, per lb . . 




20 




4 




Beefsteak, broiled . . . 




15 


Breakfast bacon, br'Id. 




10 






10 






25 






30 






30 


Sausage, smoked, br'ld. 




15 






20 






20 






15 






15 


Sausage, fried 




25 


(378) 







Meats : 

Beef, roasted, per lb . . 20 

Lamb, roasted, per ft) 20 

Mutton, roasted, per lb 25 

Pork, roasted, per ft). 30 

Yeal, roasted, per lb . 20 

Venison, r'sted, per lb 20 

Oysters, stewed 5 

Vegetables (boiled): 

Asparagus 30 

Beans, Lima 1 

Beans, string 3 or 4 

Beets, young 2 

Beets, old 4 30 

Cabbage 45 

Carrots 1 30 

Cauliflower 20 

Cymlings 1 

Onions 45 

Parsnips 1 

Pease 20 

Potatoes 30 

Spinach 30 

Tomatoes 30 

Turnips 1 

Bice '. . 20 

Tapioca 1 30 

Oatmeal 30 

Wheat, cracked 30 

Pearl barley 30 

Fish: 

Baked 1 30 

Fried 30 

Trout, broiled or fried 30 



INDEX. 



SOUPS. paor 

Bean Soup . 24 

Beef Soup 20 

Bouillon 27 

Brunswick Stew 25 

Cakes for Soup 23 

Chicken Soup." 22. 23 

Dressing for Chicken 23 

French Gumbo 2<> 

French Tomato Soup 24 

Indian or Mullagataway Soup 21 

.Julienne Soup 27 

Mock Turtle Solid 26, 27 

Noodle Soup * 21 

Noodles for Soup 22 

Ox-tail Soup 22 

Oyster Soup 28, 29 

Pea Soup 2o 

Poor Man's Soup 22 

Potato Soup 24 

Stock 20 

Tomato Soup 23, 24 

Turtle Soup 2G 

Vegetable Soup 21 

FISH. 

Baked Fish 30 

Boiled Fish— Egg Dressing 30 

Boiled Halibut, 33 

Boiled Salmon 32 

Broiled Cod-fish 31 

Broiled Halibut 33 

Broiled Salmon 32 

Broiled Shad 32 

Chowder 34 

Cod-fish Balls 31 

Fish Croquettes 33 

Fish Fritters 33 

Frogs 34 

Salmon with Cream Dressing 33 

To Boil Fresh Mackerel 31 

To Fry Fish 31 

OYSTERS. 

A Rich Oyster Pie 40 

Broiled Oysters 35 

Cream Oysters 36 

Fried Oysters 30 

Oyster and Chicken Croquettes 3G 

Oyster Fritters 39 

Oyster Loaves 37 

Oyster Omelet , 40 

Oyster Pates , 38 

Oyster Patties 38 

Oyster Sausage 30 

Oyster Stew 37 

Raw Oysters 41 



OYSTERS. pa^ 

Scalloped Ovsters 37 

Spiced Oysters 38 

Stewed Oysters 35, 37 

Stewed Oysters on Toast 40 

MEATS. 

A Nice Dish for Breakfast 50 

Backbone, or Chine 50 

Baked Chicken 05 

Baked Hash 49 

Baked Sweet-breads i 74 

Baked Turkey 63 

Barbecued Rabbit 72 

Beef a la Mode 45 

Beef Pie 51 

Beef with Catsup 52 

Birds Dressed with Oysters 70 

Boil a Ham in Cider..." 61 

Broiled Chicken 66 

Boiled Chicken — Effg Dressing 65 

Boiled Ham 7!T. 61 

Boiled Leg of Mutton 54 

Boned Ham 61 

Brain Cukes, or .Mock Oysters 60 

Brains 60 

Broiled Birds 70 

Broiled Ham 62 

Broiled Pigeon or Squab 71 

Broiled .Squirrel 72 

Broiled Steak 46 

Broiled Sweet-breads 74 

Calf Heart 50 

Chicken Croquettes 73 

Chicken for Supper 69 

Chicken Pates 69 

Chicken Pie 67 

Chicken Pudding 67 

Chicken Pudding with Rice 68 

Chicken Stewed with Green Corn... 67 

Deviled Ham 62 

Deviled Turkey 65 

Dressing for a Turkey 64 

Dressing for Sandwiches 63 

EnglishPie 53 

Fillet of Beef 45 

Flank Steak 49 

Fricandeau 56 

Fricasseed Chicken 68 

Fried Chicken — Kentucky Style ... 65 

Fried Ham with Eg^s.....' 62 

Fried Rabbit 71 

Fried Steak 47 

Fried Steak and limvv 46 

Fried Sweet-breads. 73 

Goose 70 

Hash on Toast 49 

(379) 



380 



The New Kentucky Home Cook Book. 



MEATS. pm3e 

Haunch of Venison 44 

Kentucky Chicken, with Oysters... 66 

Meat Croquettes 72 

Mock Terrapin 50 

Mrs. Bledsoe's Premium Ham 62 

Mutton-chops 54 

Mutton or Laml) Chops 55 

Mutton Pot-pie 55 

Pig's Feet 59 

Pig's Foot Souse 58 

Pork Steaks or Chops 57 

Pressed Beef 51 

Pressed Chicken 68 

Roast Beet' 44 

Roast Duck 69 

Roasted Birds 70 

Roast of Mutton 54 

Roast of Pork 57 

Boast of Veal 55 

Roast Pig 57 

Roast Pigeons 70 

Saddle of Venison 43 

Sausage 50 

Scalloped Turkey 04 

Scrabble 58 

Smoked Rabbit 72 

Smothered Rabbit with Onion 71 

Spa re- rib 59 

Slewed Beef Tongue 51 

Steak a la Mode.. 47 

Steak and Onions 48 

Steak Dressed with Oysters 48 

Steak with Tomato Dressing 47 

Stewed Rabbit 71 

Stewed Hash 48 

Stewed Sweet-breads and Peas 74 

Stewed Tripe 53 

stuffed Shoulder of Mutton 54 

Stuffed Steak, or Mock Duck 48 

Sweet-bread Fritters 74 

Sweet-breads 74 

Sweet-breads with Macaroni 75 

To Boil a Beef Tongue 51 

To Cook Beef Heels 40 

To Cook Corned Beef 40 

To Cook Dried Beef 50 

To Cook Liver— French Mode 50 

To Corn Beef. 45. 46 

To Cure Hams 60 

To Fry Beef Kidney 52 

To Fry Tripe 53 

To Keep Hams in Summer 60 

Tongue Toast 52 

To prepare Tripe 52 

To Stew Tripe as Oysters 53 

Turkey Dressed with Oysters 63 

Turkey Hash 64 

Veal Cutlets 55 

Veal Loaf. 56 

Venison Steaks 44 

Meat Sauces. 

A Fine Sauce for Mutton 78 

Anchovy Sauce 70 



Meat Sauces. pare 

Bechamel Sauce 76 

Boiled Egg Sauce 76 

Caper Sauce 7:1 

Chicken Sauce for Boiled Fowls.... 76 

Drawn Butter Sauce 76 

Horse-radish Sauce 78 

Jelly Sauce 70 

Maitr- j d'Hotel Sauce 76 

Mint Sauce for Roast Lamb 77 

Mushroom Sauce 78 

Oyster Sauce 77 

Pepper Sauce 70 

Sauce Hollandaise 77 

Sauce Remonlade 75 

Shi imp Sauce 70 

Tomato Sauce 77 

White Sauce 7S 

CATSUPS AND SAUCES. 

Burnet House Sauce 81 

Cherry or Plum Catsup 82 

ChilliSauce 83 

Cold Tomato Sauce 82 

Cucumber Catsup 80 

Currant Catsup s,i 

French Catsup si 

Mixed Catsup 81 

Red Catsup 81 

Tomato Catsup 80,81 

Tomato Sauce 82 

Walnut Catsup &■> 

PICKLES. 

Boiled Chowchow lot 

Bottled Pickles 00 

Bric-a-brac Pickle 100 

Oabhajre pi.-kle '.17,08 

Cauliflower Pickle 90 

Celery Pickle >m 

Chopped Pickle 101, 102 

Chopped Tomato Pickle lot 

Chowchow 105, 1 06 

Cucumber Mangoes 107 

Cucumber Pickles 87, 8!S. 80, 91, 92 

For Greening Pickles 114 

Frosted Tomato Pickle 04 

Grape Pickle 92 

Green Tomato Pickle 94, 95,06 

Hotchpotch 101 

Hyden Salad 103 

Mango Pickle 100 

Martineau Pickle 02 

Mixed Mustard 114 

Mixed Pickle 102. 103 

Mixed Yellow Pickle ' 104 

Musk-melon Mangoes 106 

Oil Mansoes ". 107 

Onion Pickle 93 

To Keep Pickles 92 

Tomato Chowchow 105 

To Prepare Horse-radish forWinterll4 

Walnut Pickles 95 

Yankee Mixed Pickle 1<>4 

Yellow Cabbage Pickle 98 



The New Kentucky Home Cook Book. 



381 



PICKLES. page 

Yellow Pickle 96, 97 

Peach Mangoes 10S 

PeachPickle 9(i 

Pepper Mangoes 108 

Piccalilli 100 

Premium Spanish Pickle 113 

Quickly Mnde Tomato Pickle 94 

Roughand Ready Pickle 99 

Sliced Cucumber Catsup 106 

Sliced Civ-umber Pickles.' 89,90 

Spanish Pickle 109,110, 111, 112,113 

Spiced Cucumber Pickles 88 

Superior Mixed Pickle 105 

To Make Over Bought Pickles 90 

Sweet Pickle. 

Cantaleup Sweet Pickle 118 

Cucumber Sweet Fickle 118 

German Peacli Pickle 116 

Mrs. Kirk's Premium Peaches 116 

Peach Sweet Pickle 116 

Pear Sweet Pickles 115 

Pickled Plums or Cherries 115 

Ripe Cantaleup Pickle 1 18 

Spiced Damsons 115 

Spiced Peaches 117 

Sweet Cucumber Mangoes 120 

Sweet Manizo Pickle 119 

Sweet Pickle Quinces 115 

Table of Weights and Measures of 

Spices 120 

Tomato Sweet Pickle 1 19 

Water-melon Rind Sweet Pickle ... 117 
Water-melon Sweet Fickle 117 

SALADS. 

Celerv Salad 125 

Chicken Salad 121 

Crab Salad 124 

Cream Dressing 128 

Cucumbers 130 

Dressed Tomatoes 129 

Dressing for Slaw 127. 128 

Dressing for Slaw or Lettuce 127 

Egg Salad 124 

Fish or Cheese Salad 127 

Ham Salad 127 

Lettuce 130 

Lobster Salad 125 

Mackerel Salad 123 

Mayonnaise Dressing 129 

Mrs. William Massie's Salad 121 

Oyster Salad 122, 123, 1j4 

Potato Salad 125,126 

Radishes 130 

Salad Dressing 128 

Salmon Salad 122, 123 

Sardine Salad 123 

BREAD. 

Alice's Graham Batter-cakes 153 

Baking-powder 142 

Baking-powder Biscuit.... 142, 143 



BREAD. page 

Beaten Biscuit 145 

Beef-suet Biscuit 144 

Boston Brown-bread 138 

Bread Crumb Batter-cakes 149 

Bread Made with Fleischman's 

Yeast 137 

Bread Making I'll 

Buckwheat Cakes 152 

Buttermilk Biscuit 144 

Coffee Bread 143 

Corn-meal Batter-cakes 151 

Corn-meal Mush 151,152 

Corn Muffins' 150, 151 

Cream Biscr.it 147 

Drop Biscuit 142 

Dry Yeast 134 

Excellent Biscuit 142 

Federal Bread 143 

French Pancakes 153 

French Toast 153 

German Puffs 146 

Graham Biscuit 14:!, 144 

Graham Gems 144 

Graham Puffs 144 

Ham Toast 153 

Kentucky Biscuit 1 16 

Kentucky Corn Griddle Cakes 150 

Kentucky Dodgers 150 

Kentucky Eg<z Bread 150 

Light Rolls 140 

Liquid Yeast 134 

Mush Barter-cakes 151 

Oatmeal Porridge 152 

Parker House Rolls 141 

Plain Biscuit 146 

Pocket-books 142 

Quick Buckwheat Cakes 152 

Quick Graham Bread 144 

Quick Muffins 146 

Rice Batter-cakes 148 

Rice Bread 149 

Rice Crumpets 149 

Rolls 140 

Rolls Made with Fleischman's 

Yeast 13S 

Rusk 115 

Sally-lunn 147, 148 

Sally-lunn, with Yeast 147 

Salt-rising Bread 138,139 

Scalded Corn-bread 149 

Soda Biscuit 14 3 

Splendid Yeast 134 

Sponge for Bread 135, 13(i 

Sieamed Corn-bread 149 

Steamed Corn-pone 15o 

Sweet Milk Batter-cakes 151 

Tea Rolls 141 

To Set a Sponize for Bread 136 

Wafers 145 

Waffles 147, 148 

Waffles, or Flannel Cakes 148 

Wheaten Batter-cakes 14s 

Wheaten Muffins 146, 151 

White Mountain Rolls 141 



382 



The Neiv Kentucky Home Cook Book. 



VEGETABLES. page 
Apples Fried with Flour and Sugar 179 

Asparagus 163 

Baked Asparagus 164 

Baked Beans 173 

Baked Beets lc.:s 

Baked Cashaw 172 

Raked Egg plant 167 

Baked Hominv 170 

Baked Hominy Grits 178 

Baked Potatoe's 156 

Baked Bice 178 

Baked Tomatoes 170 

Boiled Cabbage 105 

Boiled Onions 167 

Boiled Potatoes, Pared 155 

Boiled Potatoes with Skins on 155 

Boiled Rice 177 

Boston Baked Beans 173 

Broiled Potatoes 158 

Broiled Sweet Potatoes 1GI 

Broiled Tomatoes 171 

Canned Mushrooms 170 

Carrots 175 

Carrots Stewed 174 

Cashaw Raked Plain 172 

Cauliflower 165 

Corn 168 

Corn and Beans, or Succotash 169 

Corn Cut from the Cob 16S 

Corn Fritters 169 

Corn Pudding 17* 

Cvmlings 166 

Egg-plant Fried in Rutter 100 

French Canned Pease 163 

Fried Apples 178 

Fried Cucumbers 172 

Fried Cvmlings 166 

Fried Egg-plant 160 

Fried Green Tomatoes 171 

Fried Potatoes 157 

Green Corn Patties 170 

Green Pease 102 

Grits Pudding 177 

Hominy 170 

Hominv Croquettes 177 

Hominy Fritters 170 

Hominy Grits 178 

Hominy Pudding 177 

Jowl and Greens 162 

Kentucky Asparagus 164 

Lima Reans 16S 

Parsnips with Pickled Pork 174 

Mashed Cashaw 172 

Mashed Potatoes 15G 

Mashed Sweet Potatoes 161 

Navy Reans 173 

Oyster-plant, or Salsify, Fritters... 170 

Oyster-plant Stewed 175 

Parsnip Fritters 175 

Plain Fried Corn 170 

Plain Stewed Corn 109 

Potato Ralls 158 

Potato Croquettes 158, 160 

Potato Leaves 159 



VEGETABLES. pagb 

Potato Puff. 159 

Potatoes a la Duchesse 150 

Potatoes for Breakfast 158 

Potatoes Fried with Onions 160 

Potato Roses 1G<> 

Rice Croquettes 178 

Saratoga Potatoes 159 

Scalloped Potatoes 157 

Scalloped Potatoes with Onions 

and Bacon 160 

Scalloped Onions 107 

Scalloped Sweet Potatoes l«il 

Scalloped Tomatoes 171 

Steamed, or Lady's, Cabbage 105 

Steamed Potatoes 158 

Stewed Reets 103 

Stewed Corn 109 

Stewed Corn, with Breakfast Racon 108 

Stowed Cucumbers 171 

Stewed Mushrooms 179 

Stewed Parsnips { 175 

Stewed Potatoes 150 

Stewed Spinach 162 

Stewed Tomatoes 171 

String Reans 107 

Suggestions About Vegetables 154 

Swept Potatoes, Baked 101 

To Fry Cabbage 164 

To Prepare Cabbage for Cooking... 164 
To Preserve Sweet Potatoes for 

Winter 161 

To Stew Turnips with Meat 174 

Turnips 173 

EGGS. 

Baked Eggs 182 

Rreaded Eggs 183 

Deviled Eggs 181 

Eggs with Cheese 185 

Fried Ham and Eggs 183 

Hard-boiled Eggs..; 181 

Omelet with Cheese 184 

Omelet with Ham 185 

Omelet (Plaint 184 

Omelet with Vegetables 185 

Poached Etrgs 181 

Scalloped Eggs 1S2, 183 

Scrambled Eggs 182 

Shirred Eggs".." 182 

Soft-boiled Eggs 181 

Soft Steamed Eggs in the Shell 181 

Spanish Eggs 183 

Steamed Eggs 182 

Washington Omelet 185 

CHEESE. 

CheeseCake 187 

Cheese Fondu 187 

Cheese Sandwich 187, 188 

Cheese Straws 188 

Cheese Wafers 18S 

Crackers with Cheese 180 

Curd 189 

Curd, or Cottage Cheese 189 



The New Kentucky Home Cook Book. 383 



CHEESE. 



Hominy and Cheese 186 

Macaroni with Cheese 186 

Ramequins a la Ude 187 

Rice with Cheese 186 

Welsh Rare-bit 188 

CANNED FRUITS AND VEGE- 
TABLES. 

To Can Apples 192 

To Can Berries 192 

To Can Corn and Beans 195 

To Can Corn, Tomatoes, and Olira 

for Soup 195 

To Can Fruit Cold 193 

To Can Green Corn 194 

To Can Green Corn for Winter Use 194 

To Can Green Pease or Beans 195 

To Can Green Tomatoes 194 

To Can Peaches ... 191, 192 

To Can Tomatoes and Corn 194 

To Can Tomatoes for Cooking 193 

To Can Tomatoes Whule 193 

PRESERVES AND JELLIES. 

Apple Preserves 200 

Blackberry Preserves 205 

Cantaleup'Preserves 203 

Cherry Preserves 204 

Citron Preserves 201,202 

Cucumber Sweetmeats 203 

Damson Preserves 201 

English Strawberry Preserves 204 

Fig Preserves 205 

Glass-melon Preserves 202 

Gooseberry Preserves 205 

Grape Preserves 204 

oreen Tomato Preserves 200 

Peach Chips 198 

Peach Preserves 197 

Pear Preserves 198, 199 

Preserves 196 

Quince Preserves... 199 

Strawberry Preserves 204 

Tomato Preserves 206 

To Preserve Freestone Peaches.... 198 
To Preserve Greengage or Blue 

Plums 201 

To Preserve Peaches Whole 197 

To Preserve Pears Whole 199 

To Preserve Quinces Whole 200 

Water-melon Rind Preserves 202 

Marmalades. 

Apple Marmalade 207 

Orange Marmalade 208 

Peac.n Marmalade 206 

Pear Marmalade 207 

Pine-apple Marmalade 207 

Quince Marmalade 207 

Jam. 

Apple Butter with Cider 209 

Apple Butter without Cider 209 

Damson Butter 209 , 



Jam. pags 

Greengage Jam 208 

Pear Butter 209 

Strawberry Jam 208 

Prepared Fruits. 

Apple Meringue 211 

Aunt Kittie's Apples 212 

Baked Apples 211 

Baked Apples with Sauce 211 

Candied Cherries 213 

Candied Fruits 213 

Compote of Apples 211,212 

Glace Cherries 213 

Iced Apples 212 

Peaches for Tarts or Rolls 210 

Pea'-h Leather 210 

To Bake Peaches 210 

To Stew Peaches 210 

jellies. 

Apple Jelly 216 

Blackberry Jelly 214 

Crab-apple Jelly 215 

Currant Jelly 214 

Grape Jelly " 215 

Green Grape Jelly 215 

How to Serve Oranges 216 

Peach Jelly ". 215 

Quince Jelly 215 

Raspberry and Currant Jelly 214 

Strawberry Jelly 214 

PASTRY. 

Apple Dumplings in Batter 231 

Baked Apple Dumplings 2 52 

Baked Cocoa-nut Pudding 224 

Bean Pie 228 

Birmingham Pies 226 

Bailed Rolls 232 

Boston Cream Puffs 234 

Bourbon Pudding 230 

Buttermilk Pie../. 228 

Chess Cake 223 

Chocolate Pie 230 

Cinnamon Pie 229 

Cocoa-nut Funding 224 

Cream Peach Pie 225 

Cream Pie 226 

Custard Pie 221 

Golden Pie 221 

Green vVpple Puddings 224 

Fruit Dumplings 232 

Irish Potato Pie 228 

Jam Pies 229 

Jelly Pie 222 

Jelly Puddinu 222 

Lenion Butter for Tarts 220 

Lemon Cream Pie 220 

Lemon Dumplings 233 

Lemon Pie 220,221,223 

Mince-meat 219 

Mince-meat for Pies 219 

Mock Mince-pie 219 

Molasses Pie ' 230 



384 



The New Kentucky Home Cook Book. 



PASTRY. page 

Orange Pie 222 

Orange Pudding 227 

Pie-crust 217 

Pie-crust Glaze 217 

Pie-paste of Lard ami Butter 218 

Potato Pudding 228 

Puff Paste 218 

Pumpkin Pie 229 

Pumpkin Pie without Eggs 229 

Pa i sin Pie 230 

Rich Pud. ling 224 

Rollv-polv Pudding 225 

Rhubnrh Pie . 229,230 

Silver Pie 221 

Sliced Apple Pie 225 

Sponge Cream Pie 226 

Strawberry Short-cake 233 

Suggestions on Pastry 217 

Sweet Potato Pie 'I'll 

Transparent Pie 2-3 

Transparent Pudding 'Ill, 22:5 

Turn-overs 231 

PUDDINGS AND SAUCES. 

Apple Pudding 240,241 

Baked Apple Pudding 240 

Batter Pudding 238 

Baked Rice Pudding without Eggs 242 

Blackberry Pudding ..... 243 

Bread, or Queen, Pudding 241 

Chancellor's Pudding 240 

Charlotte Pudding 240, 248 

Chocolate Pudding 242 

Cocoa-nut Bread Pudding 241 

Cocoa-nut Cream Pudding 230 

Cocoa-nut Pudding 7 239, 24u 

Cold Sauce for Puddings 240 

Cousin Sarah's Pudding 244 

Cream Puffs 247 

Currant Pudding 237 

Lelmonieo Pudding 244 

Economical Pudding 230 

English Plum Pudding 230 

Fruit Pud-ling 237 

Ginger-cake Pudding 241 

Ginger Pudding 243 

Island Pudding 244 

Jeff Davis Pudding 240 

Mar malade. Pudd irig 240 

Molasses Pudding 247 

Muncie Pudding 243 

Nice Pudding 245 

Old-fashioned Batter Pudding 238 

Orange Pudding 245 

Plain Fruit Pudding 237 

Plain Sauce for Puddings. 250 

Plum Pudding 230, 237 

Poor Man's Pudding "/47 

Popover Pudding.. .7 240 

Rice Pudding 242 

Sauce for Cake 249 

Sauce for Plain Fruit Pudding 248 

Sauce for Plum Pudding 218 

Sauce for Pudding 218 



PUDDINGS AND SAUCES, page 

Sauce for Puddings 240 

Suet Pudding '. 230 

Steam Pudding 238 

Strawberry Cake Pudding 247 

Sweet Potato Pudding 245 

Switzerland Pudding 245 

Tapioca Pudding 240 

Two-egg Pudding 243 

Whisky Sauce ...7 24'.) 

Wine Sauce 240 

Wine Sauce for Plum Pudding 24u 

I Woodford Pudding 244 



CREAMS, CUSTARDS, ETC. 

Almond Jelly 250 

Ambrosia...,. 258 

Blanc-mange 255, 250 

Boiled Chocolate Custard 253 

Boiled Custard 252 

Bruli 258 

Charlotte-Russe 257 

Chocolate Bavarian Cream 254 

Chocolate Blanc-mange 255 

Chocolate Creams 255 

Chocolate Cream 253 

Chocolate Custard, Baked 252 

Chocolate Glace. 250 

French Cream 250 

Gelatine Jelly 259 

Italian Cream 254 

Jelly Uncooked 200 

Meringued Apples 257 

Moonshine 258 

Omelet Souffle 2fi<> 

Orange Souffle 258 

Pine-apple Jelly 250 

Tapioca Cream 254 

Wine Jelly 258 

WEIGHTS AND MEASURES. 

Avoirdupois Weight .02 

Irregular Quantities 201 

Liquid Measure 202 

Liquids 202 

Weights of Articles 202 

CAKES. 

Almond Custard Cake 270 

Almond Macaroons 287 

Black Cake 205 

Cincinnati Cake 267 

Chocolate Cake 275 

Chocolate Jumbles 28!) 

Cocoa-nut Cake 277, 281 

Cocoa-nut Tea Cakes 289 

Coffee Cake 262, 285 

Confectioner's Fruit Cake 200 

Cream Sponge-cake 270 

Crullers 289, 200 

Delicate Cake 267, 200 

Lolly Varden Cake 270 

Doughnuts 00,2912 

KllisCake 283 

Feather Cake 27(3 



The New Kentucky Home Cook Book. 



385 



CAKES. page 

Fig Cake 277 

Fruit Cake 265, 266 

German Tea Cakes 289 

Ginger-bread 286 

Ginger Fruit Cake 285 

Ginger-nut? 284 

Ginger Pound-cake 285 

Gold Cake 277 

Hani Ginger-cak^ 285 

Hard Ginger-snaps 284 

Herd Cake 283 

Joe-cream Cake 273, 274 

Jam Cake 275 

Jelly Cake. 275 

Jelly Rolls 275 

Jumbles 288 

Lady Cake 268 

Macaroon Cakes 287 

Madeline Cake 281 

Marble Cake 272 

Minnehaha Cake 276 

Molasses Cake 286 

Naples Cake 288 

Neapolitan Cake 279 

Nice Fried Cakes 291 

Nut Cake 280 

Orange Cake 271 

Perfection Cake 269 

Pound-cake 280, 281 

Raisin Cake 266 

Ribbon Cake 280 

Rich Jumbles 288 

Robert E. Lee Cake 278 

Sand Tarts 289 

Seed Cake 283 

Silver Cake 277 

Snow Cake 268 

Soft Ginger- bread 284 

Soft Ginger-bread (Eggless) 287 

Spice Cake 282, 283 

Sponge-cake 270, 271 

Sponge Ginger-bread 286 

Variegated Cake 278 

Water-melon Cake 280 

White Cake 267, 269, 278 

White Cup-cake 274 

White Fruit Cake 2b8 

White Mountain Cake 276 

White Sponge-cake 271 

White Sponge-cake (Angels' Food) 273 



Yellow Mountain Cal 



282 



FILLING FOR CAKES. 

Almond Icing 293 

Cocoa Icing... 292 

Confectioner's Icing 294 

Cooked Icing 294 

Filling for Cake 293 

Fruit Filling 292 

Icing ;. 293 

Icing without Eggs 294 

Lemon Icing..... 293 

Lemon Jelly 293 

Orange Jelly 292 

25 



29S. 



.•-".16. 



ICES. 

Apple Cream 

Apricot Cream 

Apricot Water Ice 

Banana Cream 

Bisque 

Caramel Cream 

Champagne Ice 

Chocolate Cream 

Cocoa-nut Cream 

Delmonieo 

Frozen Custard 

Frozen Fruit 

Frozen Pudding 

Ice-cream 

Ice Pudding 

Lemon Ice 

Matrimony 

Orange Cream 

Orange Ice 

Peach Cream 

Pine-apple Ice 302 

Prepared Cream 

Roman Punch 

Sherbet 304 

White Coffee Ice-cream 

BEVERAGES. 

Baker's Cocoa 

Black Tea 

Breakfast Cocoa 

Chocolate 308, 

Cocoa Paste 

Cocoa Shells 

Coffee 306, 

Dripped Coffee 

French Chocolate with Milk 

Frothed Chocolate 

Golden Coffee 

Iced Tea s 

Plain Chocolate 

Tea 

To Clear Coffee 

To Make Good Coffee 

To Toast Coffee 



PAGE 

30C 

300 
304 
300 
301 
298 
304 
, 299 
299 
297 
29M 
302 
30! 
297 
301 
302 
301 
300 
304 
29!) 
303 
297 
305 
305 
298 



31 2 
310 
311 
310 
312 
312 
309 
309 
310 
311 
309 
310 
311 
310 
306 
309 
308 



Wines, Cordials, Etc. 

A Good Summer JJrink 

Apple Wine 

Blackberry Cordial 

Blackberry Wine S13. 

Brandy Peaches 

Cherry Bounce 

Cherry Brandy 

Cherry Wine 314, 

Cream Nectar 

Currant Wine 314, 

Damson Wine 

Egg Lemonade 

Egg-nog 

Elderberry Wine 

Ginger Wine 

Gooseberry Wine 

Grape Wine 

Lemon Punch 



321 
317 
317 
314 
319 
320 
318 
317 
322 
315 
315 
321 
320 
316 
316 
315 
313 
321 



386 The New Kentucky Home Cook Book. 



Wines, Cordials, Etc. page 

Lemonade 321 

Lemonade Powder 321 

Lemon Sirup 322 

Peach Cordial 318 

Plain Lemonade 322 

Raisin Wine 316 

Raspberry and Strawberry Sirup... 323 

Raspberry Cordial 318 

Raspberry Shrub 319 

Raspberry Vinegar 319 

Raspberry Wine 315 

Rhubarb Wine (Sparkling) 316 

Roman Punch 320 

Soda-water 322 

Soda-water Sirups 323 

CANDY. 

Candy 326 

Candv Made without Cooking 325 

Chocolate Caramels 328 

Chocolate Cream Drops 327 

"Cocoa-nut Candy 327 

Cocoa-nut Drop's 327 

Cream Almonds 327 

Cream Candy 326 

Home-made* Candy 326 

To Sugar Corn 327 

White Sugar Candy 325, 326 

WHEN FOOD IS IN SEASON. 

Eggs 332 

Fish 332 

Fowls 331 

Fruits 329 

Meats 331 

Vegetables 330 

BILLS OF FARE. 

April 334 

August 340 

Christmas Dinner 347 

February 348 

January 347 

June 337 

March 349 

May 335 

November 344 

September 342 

MENUS. 

A Kentucky Home Breakfast 353 

An Old-fashioned Kentucky Sup- 
per , 353 

A Simple Lunch 353 

Breakfast 353 

Lunch 352 

Spring 351, 352 

Summer 352 

Supper (Autumn) 353 

Winter 351 

HINTS FOR THE SICK-ROOM. 

Apple Custard 359 

Arrowroot 357 



SICK-ROOM HINTS. 

Baked Apples 

Barberry Jellv 

Barlev Gru-1.. 

Barley Wafe-r 

Bat'.er-cakes fur Invalids 351 

Beef Tea 356 

Blanc-mange 359 

Bohemian Cream 35S 

Chicken Broth 356 

Cooked Chicken for the Sick 350 

Corn Meal Gruel 356 

I Drink for Invalids 361 

Drinks for Invalids 359 

Esg Flip 361 

Ezs Panada 358 

Imperial Drink 360 

Imperial Granum 360 

Lemon Nogg 360 

Liquid Measures 361 

Mock Oyster Soup 3-57 

Panada 358 

Rice Jelly 360 

Roasted Peach 359 

Sago 357 

Soup for Invalids 355 

Superior Beef Tea 355 

Tapioca 357 

Toast Water 360 

Wafers for the Sick 358 

Wine Jelly 359 

Wine Whey 360 

MISCELLANEOUS. 

A Good Heal ins Salve 372 

A Simple Remedy for Neuralgia.... 371 

Catarrn Remedy 372 

Champion Carpet-cleaner 369 

Cure for Colds 373 

Cure for Constipation 371 

Cure for Croup 371 

Cure for Diphtheria 372 

Cure for Earache 372 

Cure for Felon, or Run-round 373 

Cure for Hoarseness 374 

Cure for Inflamed Eyes 374 

Cure for Loeked-jaw 372 

Cure for Lumbago 371 

Cure for Toothache 372 

Cure for Weak Eyes 374 

Excellent for a Cough 374 

Hints to Laundresses 365 

Household 375 

Mending Stoves 370 

Relief for Nervous Headache 374 

Salve for a Strain,. 374 

Sure Cure for Dvsenterv 374 

The Toilet 374 

Things Worth Knowing 362 

To Clean Black Silk....:. 367 

To Clean Carpets 369 

To Clean Gilt Frames 367 

To Clean Oil-cloth 369 

To Clean Rusted Iron 370 

To Clean Straw Mattins 369 



The New Kentucky Home Cook Book. 



387 



MISCELLANEOUS. page 
To Clean White Ostrich Feathers.. 368 



To Cure a Burn without a Scar 373 

To Cure Bunions 373 

To Cure Corns 373 

To Cure Dvspepsia 37L 

To Cure Insect Stings 373 

To Cure Ivy-poisoned Hands 373 

To Curl Tumbled Feathers 367 

To Destroy Red Ants 370 

To Destroy Roaches 370 

To Drive Nails into a Soft Wall 368 

To Freshen Black Lace 367 

To Freshen Flowers 368 



MISCELLANEOUS. page 



To Freshen Grenadine 367 

To Keep Clear of Bed-bugs 371 

To Mend China or Glass-ware 370 

To Preserve Furs „ 368 

To Remove Smoke Stains from 

Mantels 368 

To Remove Stains from Marble 369 

To Remove Warts 372 

To Remove White Spots from 

Furniture 370 

To Restore Velvet 367 

To Smooth Wrinkled Silk 367 

To Stop a Leak in Tin-ware 370 




3d . -A*. LBERT, 

DEALER IS 

G\mR, <^iass, QuEEnsiYare. ami Kali 5apei[, 

JEWELRY, CLOCKS, and WATCHES, 

Second Street, MAYSVILLE, IKY. 

J. B^.LLElTaER, 

Fine Watches, Diamonds, Jewelry, Slocks, Silver-ware, Etc. 

Watch Repairing a Specialty. Engraving of all Einds. 



No. 33 E. Second Street, MAYSVILLE, NY. 

IE 3 IE B, C E BBOTHEBS, 

Successors to D. E. ROBERTS & CO., 

PROPRIETORS OF 

LIMESTONE MILLS. 

Determined to maintain the high character for excellence enjoved bv the 
well-known and deservedly popular " LIMESTONE " and "MAYSVILLE" 
brands of flour, the proprietors of 

THE LIMESTONE MIWUS 

Have at considerable expense, rearranged their mills, putting in the very lat- 
est improved and the best make of Rolls, Wheat-cleaning Machinery, addi- 
tional Purifiers, Bolts, etc., and are now prepared to furnish the trade with a 
Roller Flour Second to None in the Market. 
c. b. pearce, jr. Very respectfully, 

r?M N p C E lRCE. CE ' PEARCE BROTHERS, 

e. E. pearce, jr. Proprietors Limestone Mills. 

FK-A-ItfX: IK. PHISTEE 

Keeps on hand a fine assortment of the newest goods in his line, embracing 

French Tissue Papers, Gold and Silver Papers, Card- 
board, Carbon and Tracing- Papers, Drawing- and Painting 
Materials, Plaques, Panels, Brushes, Crayons, Soaps, Per- 
fumes, Powders, Brushes, Combs, Mirrors, Note Paper, Vis- 
iting Cards, Birthday Cards, Pens, Pencils, Croquet, Balls. 
Canes, Marbles, Picture Frames, Engravings, Paintings, and 
every thing in the fancy or staple Book and Stationery line. 

When you need any thing to decorate your home, write to Mr. Phister and ninety-nine 
times out of one hundred you will be able to get it. Address all orders to 

Frank R. Phister, Maysville, Ky. 

G- . "\7\7" . GEISEL, 

Equity Grocery, No. cj Second Street, Opposite Opera House. 

This popular Grocery was established a few doors below his present large 
and magnificent store-room in 1865, and if there is a business in Maysville 
which has been carefully guarded and received the continuous personal atten- 
tion of its proprietor it "is this of the Equity Grocery. The spacious interior 
is amply stocked with the most desirable goods in his line Staple and Fancy 
Family Groceries in great variety, including the choicest brands of Teas, Cof- 
fees, Sugars, Spices, Canned Goods, and all articles for table or culinary use. 
Country produce, always nice and fresh, forms an important feature of this 
model establishment, and the splendid rule of equity and fair dealing is here 
universally observed. Mr. Geisel is a native and life-long resident of Mays- 
ville, and enjoys a large and lucrative trade from both city and country 



388 



C. C. CALHOUN, 

GROCER, 



January's Block, 



MAYSVILLE, KY 



SCIBK'CB HILL 

(A SCHOOL FOR GIRLS j, 
Established 1825 
BY 

MRS. JULIA A. TEVIS, 

LOCATED AT 

SHELBYVILLE, KENTUCKY, 

Aims to give its pupils the elements of a 
complete education. Pretense and show 
are discarded, and all its force of a compe- 
tent Faculty directed toward the essentials 
of education. Terms reasonable. Send for 
catalogue. 

W. T. POYNTER, D.D., Principal. 



T. J. CURLEY, 

Plumber, 

Steam Gas-fitter and Sanitary En- 
gineer, 

Second Street, 
Opposite Omar Dodsoa, Maygville, Kt/. 



:0LT BIGHESON, 

NO. o SECOND STREET, 
MAYSVILLE, KY. 



Pure Candies and Fine Tens a Spe- 
cialty. 



Established 1832. 

€5. ? ]V[meii ^ "Bito., 



:alees in 



Boots* Shoos, 

Leather, and Findings, 

No. I Second St., cor. Sutton, 
Maysville, Ky. 



F. H. TRAXEL, 

Dealer In Foreign and Domestic 

Wholesale and Retail 

BAKER | GONFEGTIONER, 

CIGARS and TOBACCO, 

No. 2b E. Second St., 



MAYSVILLE, 



KENTUCKY 



I). HECHIKGEB. F. HECniNGEE. L. ZKCH, 



Hecliinger Bros. & Co. ? 

Manufacturers and Wholesale 

Gents' Furnishing Goods. 
SALT! IQJE, MD. MAYSVILLE, EY. 



RUNYON & HOCKER, 

Dealers in 
Fancy and Staple 

Second Street, 



MAYSVILLE, 



KENTUCKY. 



J. HENRY PECOR, 

LiEALER IN 

Boots, Shoes, Leather, 

-A^itcl Findings, 
Second Street, 
Ttto doors Tjelov BanS of liaysrille, 

MAYSVILLE 7 KY. 


PEARCE & ORT, 

Manufacturers and Dealers in 

FupnituPG. 

Mattresses, Springs, Etc. 

Fine Parlor and Bed-room Suits at 
lowest Cash prices. Repairing of 
all kinds done promptly and in 
the best manner. Charges 
reasonable. 

east secoxd st. Maysville. 


J. T. KACKLEY, 

Wholesale and Retail 

Md'KmMii 

Stationery, Wall Paper and Window Shades, 

A^o. 27 E. Second Street, 
Mlaysville, Kentucky. 

Kackley's Photograph Gallery in ?ame 
building. 


j T. Y. NK8BITT. M. B. S KEELL. 

Nesbitt&McKrGll, 
Dry Goods and Notions. 

No. 20 Sutton Street, 
TvT a ysvill e, Ken tucky. 


Chenoweth & Co., 

Wholesale and Retail 

DRUGGISTS, 

Maysville, Kentucky. 

Proprietors of 

—^-Wills' World Worm SaDdy.s^. 

Prescriptions carefully compounded 
night and day. 


JOHN WHEELER, 

Wholesale Dealer in 

Oysters, Fish, Game. 

Foreign and Domestic Fruits, 
Confections, Canned Goods, Etc.. 
Xo. 31 Market Street, 
MAYSVILLE, - KENTUCKY 


HENRY ORT, 

Dealer in 
AA1 Kinds of 

MAYSVILLE, - KENTUCKY. 


WATSON BEOS. & CO., 

Jobbers and Wholesale Dealers in 

ferslTobaGco, 

No. 25 Second Street, 

MAYSVILLE, - KENTUCKY. 



390 



HERMAN LANGE, 
Watches, Diamonds, 

JEWELRY, 

2s" o . 4r3 Second. St., 

Three doors below Market, 
MAYSVILLE, - KENTUCKY. 



GEO. H. HEISER, 



DEALER IN 



JAMES H. HALL & C0. 3 

Manufacturers of the 
CELEBRATED 

Limestone Steel Plows, 



George Cox & Son, 

DEALERS IN 

S^aracy: mttl Staple 

Dl¥ GOODS, 

Carpets, Oil-cloths, Mattings, 
And HcMSkespirg C-c:d: :-5:er:'.:.", 



Mrs. L. %. Davis, 

Fine Millinery 

15 Court Street 
MAYSVILLE, - KY. 



Groceries, Confectioneries, 

Foreign and Domestic Fruits, 

Butter, Eggs, Etc. 

No. 17 Second Street, 

MAYSVILLE, KY. 

WESLEY VICROY, 

DEALER IN ALL KINDS OF 

SEWING MACHINES 

And Attachments. 

If you wish to buy or trade, drop 
me si line. 

Repairing Promptly Attended To, 

MaysviTle, Ky. 

J. JAMES WOOD, 

Druggist, 

MAYSVILLE, KY. 

Special attention given to Prescrip- 

ions. 

C.S.Young & J. W.Fitzgerald, 

Sects' Furnishers, 

HATS AJSTl CAPS, 

Jancart's Block, 
?IAYSriZLE, KE MUCKY. 



Jas. F. Robixsojt. Geo. T. Hunter. 

Robinson & Co., 

PROPRIETORS OF 

Maysville City Mills. 

Full Holler System. 

OLD GOLD PATENT, ROYAL PATENT. 
MASON COUNTY FANCY, 

KENTUCKY FANCY. 

FRANK B. RANSOM. 

DEALER IS 

Beets ctnfl S^oes, 

No. jg Second Street, 
ZVEaysville, Kentucky. 

jUabtr in 5>t£lcs anfciofo friers. 



A.R.Glascock. C. VP. Darsal. 

D. R. Bollock. 

A. R. GLASCOCK & CO., 

DEALEBS ITS 

Diiy €fcorls 

AND NOTIONS, 
MAYSVILLE, KY. 

Stafford Female College, 

Stanford, Lincoln Co., Ky. 



Fifteenth Session of this School 
will open September i, 1884. 
For Catalogues con- 
taining particulars, 

Address 

Mrs. g. I Truerieart 

Principal. 



J. W. SPARKS & BRO., 

No. 24 Market Street, 

DEALERS IN 

DRY GOODS. 

Carpets, Oil-cloths, and Window- 
shades. 



Prices Always the Lowest. 
Give Us a Call. 



Limestone Pottery, 

KEITH BROS., 

Proprietors, 

TJxiion. Street, 
MAYSVILLE, KENTUCKY. 



J. C. PECOR & CO., 

Wholesale and Retail Dealers in 

B M tp @f i * 

Stationery, Books, 

Medicines and Pharmaceuticals, 
Paints, Oils, Window-shades, 
Pens, Inks, Etc. 
No. 10 Second St., 



MATSVTLLE, 



KENTUCKY 



MILLERSBURG 

Jamais Oclleqi?. 

LOCATED AT 

Millersbarg, Bourbon So., Ky. 

MORRIS EVANS, D.D., Pres't. 

Full Corps of Teachers. Terms 
Reasonable. Send for Catalogue. 



Session, 1§S4, 



.S92 



